Colonial Gardens Farm to Table Recipes

Green Goddess Soup

Written by Caleb Howerton | Aug 9, 2024 6:59:54 PM

INGREDIENTS

  • Olive Oil - 1/2 TBSP
  • Green Onions - 1Bunch, Sliced
  • Fennel - 1/2 Medium Bulb, Chopped
  • Celery - 2 or 3 Stems, Chopped
  • Garlic - 2 Cloves
  • Allspice - 1/4 tsp
  • Cilantro - 1TBSP, Chopped
  • Potato - 1 Small, Diced
  • Salt - 1/2 tsp
  • Black Pepper - 1/4 tsp
  • Water or Stock - 2 Cups
  • Kale - 1 1/4 Cups, Tightly Packed, Rough Chop
  • Spinach - 1/4 Cups, Tightly Packed, Rough Chop
  • Heavy Cream - 1/4 cup

 

INSTRUCTIONS


  • Heat oil in large stock pot over medium high heat
  • Cook onion, celery, garlic and fennel until softened, about 5 minutes
  • Add allspice and cilantro, cook 1 minute
  • Add water/stock, potato, salt and pepper
  • Stir & bring to a simmer for 7 minutes or until potatoes are fork tender
  • Remove from stove
  • Add kale and spinach, submerge in the liquid so they wilt.
  • Blend with immersion blender until smooth and velvety
  • Stir in cream
  • Serve drizzled with cream or olive oil

This soup leaves you feeling comforted and nourished. As with many of the recipes we share, it isn't meant to be a set in stone recipe. Don't like fennel, no problem leave it out. Have broccoli lying around that needs to be used? Add it in. Green peas can add a sweetness to the soup. A squeeze of lemon juice can add another dimension of brightness.