Soup is one of my favorite meals at any time of the year. There is no need to purchase soup stock as the ingredients used creates its own. This Super Greens Soup is one I make often, always using fresh organic ingredients. Enjoy.
Super Greens Soup – Vegan and Vegetarian
Butter or Avocado Oil for sauté
Salt to season
½ onion finely chopped*
3 garlic cloves, finely chopped
4 medium size baby bella mushrooms, finely chopped
1 bunch baby bok choy finely chopped
2 handfuls fresh super greens finely chopped
1 tbsp tomato paste or a squeeze of tube tomato paste (optional but gives it great flavor)
1 small potato chopped (substitute noodles for potato for Vegetable Noodle Soup)
1 hefty tbsp freshly grated ginger
Boiling Water to add to sauté for soup**
Sauté onions, garlic and mushrooms in butter for 5 minutes. Add a pinch of salt.
Add butter or avocado oil.
Add bok choy and sauté for 2 – 3 minutes.
Add tomato paste and mix.
Add a pinch of salt. More butter or oil if needed. Add super greens. Sauté.
Add potato. Sauté 2 minutes. Add ginger to mix all.
Add 2 cups boiling water, then add more water to create soup consistency you want, thick or brothy.
Add salt to taste. Bring to boil.
Simmer covered 5 minutes on low heat.
Take off the heat and let it sit covered for 5 minutes.
Uncover. Let cool. Then warm it up for eating.
For me personally, this process works the best for integration of flavors.
*Finely chopped or to your chopped size preference
**I add boiling water to the soup mixture so I don’t have to wait for it to boil.
Variation: Add noodles to soup after it boils, (instead of potato) for Vegetable Noodle Soup.