Well, we’re smack in the middle of the holidays. How ya feelin’? I, for one, have indulged in a few more sweets and starchy foods than my body would like.
You know what’s worse than breaking down and binging on too much sugar? The few days or weeks afterwards when you’re stuck in a cycle of dependence and disgust with sweets. Perhaps you have no idea what I’m talking about. Or perhaps you feel like I can read your mind. But either way, this recipe is my go-to favorite when I’m in need of something both nurturing and cleansing.
This green soup is the perfect antidote to a celebratory weekend or a string of over-indulgent choices. Though delicious at any time of the day, this soup surprisingly makes a great breakfast food. Try it topped with grilled salmon or a small spoonful of leftover quinoa or rice for a more substantial meal.
Green Soup Ingredients (Per person)
- 1/4 onion, chopped
- 1/4 cup peas (frozen are fine)
- 1 cup of homemade chicken or fish stock (optional) or use filtered water (where to find a quality water filter)
- 1-2 large handfuls of dark leafy green, washed and chopped (I prefer black kale, but collards, dandelion, chard or other kales are fine too)
- 1 small handful of dried seaweed (wakame works best) -Where to find dried wakame
- 1 tablespoon unpasteurized miso
- Juice of 1/4 lemon
- 1 tablespoon tahini paste (optional) - Where to find Tahini Paste
- Unpasteurized soy sauce to taste (optional) - Where to find unpasteurized soy sauce
Green Soup Steps
- Place onions and peas in a medium saucepan, cover with stock or filtered water, and bring to a boil.
- Add the dark leafy greens and dried seaweed. Steam/blanch briefly until greens are emerald in color.
- Use an immersion blender or countertop blender (or counter top blender) to puree the contents of the pot (including liquid), plus miso and lemon juice until smooth.
- Spoon into bowl(s), top with optional tahini and soy sauce – serve immediately.