Emerald City Soup by Rebecca Katz

A healthy, nourishing vegan soup full of minerals, vitamins and antioxidants.

Yields 6 servings

Ingredients

2 large bunches broccoli, remove florets, shave stems and cut into chunks

3/4 teaspoon sea salt 3 tablespoons olive oil

1 cup chopped yellow onion 2 cloves garlic, minced 1/8 teaspoon red chili pepper flakes

1 bunch kale stems removed, chopped into small pieces (about 3 cups)

6 to 8 cups vegetable Broth

1/4 cup lemon juice

1/4 teaspoon maple syrup

Procedure

Bring 6 cups of water to a boil with 1/2 teaspoon salt. Place broccoli in a metal colander, plunge in boiling water and cook for a quick 30 seconds to 1 minute, just until tender but firm and bright green. Immediately immerse in an ice bath to retain the color.

Heat olive oil in a medium sauté pan. Add onions, a pinch of salt, and sauté about 10 minutes, just until onions are translucent and begin to turn golden. Add garlic and red chili pepper flakes and continue sautéing for 30 seconds, until aromatic. Add kale and a pinch of salt. Cook 1 minute, until kale turns very green.

Immediately transfer pan from heat. In a blender, add 1/3 of the broth, 1/3 of the broccoli and kale mixture and blend until smooth. Pour into a clean pot and repeat until all of the ingredients have been blended. Add lemon juice, remaining salt, and maple syrup to last blender batch. Stir and reheat very slowly over low heat. Serve immediately.

Heat or re-heat this soup very slowly otherwise you’ll lose all that great vibrant green color that you worked hard to get! Emerald City Soup does not freeze well as it will not retain its color. Soup can be kept for 1 to 2 days in the refrigerator.

Emerald City Soup © 2004 Rebecca Katz. Recipe from One Bite at a Time by Rebecca Katz, founder of The Inner Cook.