Deep Stir: Green Soup (with Pureed Asparagus, Broccoli & Kale)

As you can tell, my middle name is basically “Soup” because I make a large pot every week during the cool months – only taking July and August off. Toda (adapted from E is for Eat)y’s soup is basically a hot super-food smoothie! The thick puree of asparagus, broccoli and kale is filling and creamy. My husband even declared this my best soup ever.

Green Super Soup (adapted from E is for Eat)

1 bunch of asparagus

2 heads of broccoli

1 bunch of kale

1 tablespoon olive oil

1 medium onion, chopped

2 cloves of garlic, minced

1 jalapeño, seeded and chopped

64 ounces of broth (chicken or vegetable)

salt and pepper to taste

shredded parmesan (optional)

garnish with thinly sliced radishes and parsley

1) Trim the ends from asparagus where the spears snap when bent.  Cut the spears into into 1″ pieces. Cut broccoli into florets and discard much of the stems. Remove the ribs from kale and chop into 2 inch thick pieces.

2) Heat a large stock pot over medium heat.  Add olive oil, and saute onion, garlic and jalapeño until soft.

3) Pour in the chopped vegetables and saute for 3-5 minutes, stirring occasionally.

4) When the vegetables are warmed, pour in the broth until the vegetables are just covered. When the broth comes to simmer, cover the pot and reduce heat to a low. Simmer covered for about an hour, but do not boil, until the vegetables are fork-tender.

5) Using an immersion blender, puree the vegetables until smooth. Add salt and pepper to taste.

6) Serve with a sprinkle with shredded parmesan cheese, and garnish with radishes and parsley.

Find some spring vegetables and cook up some soup before it gets too hot outside!