I don’t diet. I probably should, sometimes, but I hate any negative relationship with food, having grown up in a culture and country that over-indulges and then punishes itself on a rotating basis. And as I’ve had complications with my digestion because of Lyme Disease from the itty bitty age of 12, I embrace what foods I can eat and try to celebrate them as wholly, fully and naturally as possible.
So with the abundance of sweet things in my kitchen comes a love for incredibly clean, simple foods that are fortifying and cleansing.
Hence green soup now and then.
I love this soup. I love soup in general, but one of my favorite things about the glory of vegetables and a hand mixer is just throwing stuff together and seeing what comes up.
So, here it is, one of my favorite staples in the particularly cold months. I served this ladeled over millet and enjoyed with a hot mug of gyokuro, one of my favorite green teas.
Green and Garlic Soup
Equipment: a hand blender. If you don’t have one, get one. Really. Worth it.
- 2 Tbsp (large swirl) olive oil
- 1 large vidalia or sweet onion, sliced thin
- 8-10 cloves garlic, pressed and roughly chopped
- 2 yams or sweet potatoes, peeled and cubed (about 3 cups)
- 2 cups water or broth (more if you need later)
- kosher salt and pepper to taste
- 1 bunch of kale, rinsed and chopped
- 1 bunch of green chard, rinsed and chopped
- 1 bunch of parsley, rinsed and chopped
- 3 Tbsp vinegar (apple cider, red or white wine)
- In a 5-quart heavy pot, bring olive oil to medium heat. Reduce to low and cook garlic and onion until soft, about 6 minutes.
- Add yams water/broth and salt and pepper and bring up to a boil, then reduce to a simmer and cook until the yams are slightly soft, about 2 minutes.
- Add the kale, chard, parsley and vinegar and cook until all vegetables are soft.
- Blend with a hand mixer until smooth (or pour progressively into a blender, being extremely careful when blending as the heat might make the top pop off!). Add more vinegar and spices as desired.