Dec 292013

Winter Greens Soup with Parmesan Garlic Croutons

2 tbsp olive oil
1 diced onion *
1 cup diced celery *
½ cup diced carrots *
2 garlic cloves, minced *
2 diced potatoes +
5 cups vegetable or chicken broth +
½ tsp dried thyme or 3 sprigs fresh +
4 cups fresh kale or Swiss Chard chopped into strips. +
Quick Tip – put in the freezer which tenderizes the Kale, when you need it, cut into strips and throw in the soup.

Croutons – yummy!

3 tbsp olive oil
3 garlic cloves, minced
5 slices bread, 1” cubes
Sea salt
2 tbsp finely grated Parmesan cheese

Heat oil in saucepan, add *, sauté over med heat, stirring often – approx. 10 minutes (don’t brown or scorch)
Stir in +, bring to a boil, cover, reduce heat and simmer for 30 minutes.
Puree with hand held blender or food processor.
Preheat oven to 350.
Mix oil and garlic together, toss in bread cubes and lightly coat. Spread on parchment paper, sprinkle with salt and cheese and bake for 8-10 minutes. Turn as needed. Sprinkle on top of soup

Want your greens in minutes flat….check out TWO Wild Green Smoothies

Makes 8 cups of soup.

Tanya Morrison


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