Nutrition. Education. Transformation.

Emerald Soup

December 2, 2014

I know it doesn’t look good! Just trust me!

 

2-4 c. vegetable or chicken broth
3 T. organic butter
3 c. chopped broccoli including stems
¼ c. sliced scallions
2 c. chopped celery including leaves
½ c. sliced peeled cucumber
1 c. fresh parsley leaves
1 c. firmly packed spinach leaves, thoroughly washed
1 c. watercress, coarse stems discarded

 

In a 2 quart saucepan, simmer broth and butter with broccoli scallions, celery and cucumber. Stir occasionally until broccoli stems are tender, about 10 minutes. Add parsley, spinach and watercress and cook for 5 more minutes.

 

In a blender, puree mixtures in batches and transfer back to pan. Heat soup over moderately low heat.

 

Garnish soup with dill or a fresh herb of your choice and serve.

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