Sunday, March 6, 2011

Easiest Bestest Veg Soup


This soup is so easy and fresh, you'll want to have it all the time. When it's too cold outside for a salad, this is my dish!

Ingredients:
Rainbow Chard, stems chopped, leaves julienned
Carrots, cut to 1/4" half-rounds
Fennel, sliced into thin slivers and chopped up a bit. Save stems for later use.
New or Red Potatoes, peeled and cut into 1/4" cubes
Herbs de Provence
Bay Leaf, small or 1/2
Lemon
Sea Salt
Grapeseed Oil

For 1 serving, I use about 2 Chard leaves, 2 small Carrots, 1/4 Fennel bulb, 1/2 Potato, and 1/2 Lemon. The other ingredients, to taste.

First, prep all your veggies. Add all veggies to pot with the exception of the julienned Chard leaves. Add a pinch or two of Herbs de Provence, depending on how many servings you are making. Add Bay Leaf. Cover with filtered water, bring to boil, then reduce to a gentle simmer for about 20 minutes, until everything is just tender. Add the Chard leaves and continue to simmer until they have wilted. Ladle into wide bowls and juice 1/2 Lemon over each bowl (this is a VERY important step...don't leave it out or it won't be the bestest soup). Sprinkle with Sea Salt and drizzle with Grapeseed Oil. 

**Extra secret ingredient** For a really wonderful flavor and a more deeply nourishing soup, add some Burdock Root- either fresh or dried. I keep a small bag the dried root in my fridge and add about a 1/2 tbs. per serving to the soup.

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