Green [Superfood] Soup

Now that Winter is (finally) coming to an end, I’m committed to cleanse my body and get ready for Spring. After months of heavy eating and comfort food, its a relief to have a fresh, light, and lemony soup made with homemade broth that is packed with leafy greens and vitamins. Looking for an inspirational detox dish that will jump-start your body’s spring cleaning? You’ve come to the right place. This soup is simple, quick and easy.

Here in Israel, its difficult to come across a large selection of leafy greens. I can always find baby spinach and swiss chard, but I still can’t find kale, or collard greens anywhere (not even at the farmer’s market). For that reason I added broccolini to the soup, because it is actually a cross between broccoli and Chinese kale. If these leafy greens are more accessible to you, I would definitely add regular spinach instead of baby, and add 1/2 a bunch of collard greens. Along with the greens I added a turkey drumstick, leeks, garlic, cubed celery root, lemon juice and garnished with sliced scallions and toasted pine nuts.

What You’ll Need:

2 TBS. Olive Oil

2  Leeks (chopped)

4 Garlic Cloves (thinly sliced)

2 Celery Root bulbs (cubed)

8 C. Filtered Water

1 Turkey Drumstick

2 bunches of Broccolini

4 C. Spinach (baby or regular)

1 bunch of Swiss Chard

1 TBS. fresh Lemon Juice

2 TBS. Pine Nuts (toasted)

Scallions (to taste)

S&P (to taste)

METHOD

Heat olive oil in a large pot over medium heat. Add leeks, season with S&P. Cook for about 5 minutes. Add garlic and then cubed celery root. After about 2 minutes add filtered water and turkey drumstick. Bring to a bowl, reduce to simmer and allow broth to cook between 30-45 minutes. Remove drumstick (remove meat from bone, and chop into pieces, and add to individual soup bowls, or save for a different purpose.) Add broccolini and cook for 10 minutes. Add greens, and lemon juice and cook for another 5 minutes. Divide among bowls, season with freshly ground S&P, sliced scallions and toasted pine nuts.


Enjoy!

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112 thoughts on “Green [Superfood] Soup”

  1. Looks really good! I love the idea of toasted pine nuts as a garnish to the soup. I need to try this recipe!
    And of course, the photos are beautiful!

    Reply ↓

  4. Beautiful pictures! I also have a hard time finding kale in Sweden which drives me bonkers. It’s a cold weather crop! And it’s a cold country! I’d probably try swapping in a miso broth or something instead of the turkey, but I’m excited to give this a try.

    Reply ↓

  6. Pingback: what’s good around the web! « The Muffin Myth

  17. Kudos to you for setting yourself apart from the pack, my friend!
    You’ve combined a photo-blog and a “foodie” blog to create something truly unique; that’s a tall order these days!

    Reply ↓

  24. Yum! I’ve been getting back in juicing greens… and have been looking for new ways to jumpstart my health routine again. This looks and sounds fantastic! I will try this out for sure. Thank you.

    Also I had no idea that brocclini was a cross between broccoli and chinese kale. Cool!

    Have a lovely day!

    Reply ↓

  30. Delicious. It makes me think that the world might not end, and that I wouldn’t even want to taint myself with dessert after eating your fashionably dressed greens. The pine nuts are just so understated and their color so well coordinated with the leeks. Maybe what we all need is green super food soup, and not oxycontin.

    Reply ↓

  31. Reblogged this on Intellectual Salon's Blog and commented:
    I needed to reblog this for one reason. I bought a dry miso soup. It was organic, environmentally friendly and all that stuff and it was disgusting:( So the lesson goes back to: cook your food. Look how delicious this soup looks. 🙂 Gin

    Reply ↓

  32. Looks and sounds healthy and delicious……..I think i’ve seen most of those greens in one of the the food stores here in the Bahamas so I’ll give it a try as son as I can……….Shalom!….Kim

    Reply ↓

  39. Reblogged this on Los Angeles Yoga Beat and commented:
    This soups sounds awesome! It’s filled with lots of deliciousness and yumminess that is good for our bodies. I cannot wait to purchase the ingredients this weekend at the Farmer’s Market and try it out!

    Reply ↓

  41. What a fantastic recipe! I am a vegetarian, I am planning on omitting the turkey leg, unless there is another approach…? Also, just curious about the ‘filtered water’, is there a reason for that? I am assuming yes, so I would love to know what that is. Thanks!

    Reply ↓

    • Hi Arielle! The reason I listed “filtered water” and not regular water is simply because the tap water in Tel Aviv doesn’t taste very good due to the high mineral content; we have a filter on our faucet. You can use organic vegetable broth instead. As for a vegetarian alternative: I suggest adding mushrooms, they provide the same umami flavor as meat. Katie, one of the other readers, recommended miso broth. Let me know what you choose, and how it turns out!

      Reply ↓

  47. I don’t know about there, but eating green soup here isn’t going to detox anything with all the pesticides and gentically modified seeds. Any food you eat in our century is pretty much unhealthy for you.

    Reply ↓

    • Hey Mary,
      Not sure where you are from, but because Israel is so small much of the produce is locally grown. Once a week I even have the privilege of buying directly from farmers that come down to Tel Aviv to sell their produce.

      Thanks everyone for reading! I appreciate all the new comments and support!

      Reply ↓

  60. This all looks so fresh and crunchy! I have a knack for misjudging my timing and overcooking veg like broccoli, so I’m going to try this out and hope that it tastes as good as your photos look!

    Reply ↓

  61. I made this avocado soup yesterday…try it!

    3 ripe avocados, meat scooped out
    3 c. organic veggie broth
    3T fresh lemon juice
    handful fresh cilantro-this winters over in my garden
    1 t. ground cumin
    1 t. sea salt
    1/4 t. cayenne pepper
    Fresh chopped mango for garnish

    Place all ingredients into a blender and puree until smooth and creamy. Refrigerate in blender pitcher for two hours. Enjoy with fresh mango garnish. You will love this soup.

    Happy Spring!

    Reply ↓

  64. That’s a refreshing and healthy recipe. I did a recipe few years ago that was a little bit the same but all the vegetables were raw and put it in individual bowls, a boiling broth was stired in the bowls. Tiny drops of olive oil and balsamic vinegar at the end finished a very easy and healthy soup.

    Reply ↓

  67. Pingback: Tel Aviv: Green Leaf Soup | makeeatsimple

  69. Reblogged this on JAMIE'S TABLE and commented:
    K. abc posts her culinary oddessy in stunning photographs.

    This post is her Superfood Soup – just use a rich gluten-free veggie broth and skip the turkey leg – the basic concept is sound – don’t be dissuaded by the name. We love food going green – one of things that looks beautifully savory and tastes as good as it looks. Check it out. Worth your time!
    Thank you, K.
    Wishing everyone happy, healthy, cruelty-free days ~

    Reply ↓

  71. FANTASTIC recipe, and I LOVE the creative way you found a subsitute for kale. (I’m a big kale and collard fan, but it’s pretty easy to find here in the US)

    Mervie, I’m writing a book called: 25 Ways To Fire Up Your Day: Increase Energy, Get More Done in Less Time, Balance Your Life.

    Maybe you’d like to be included? If interested, you can e-mail me at: irener@eating4achieving.com. You can learn more about me through my website: http://www.irenefross.com.

    Hope to hear from you!

    Reply ↓

  85. It was wonderful! Had to do without the pinenuts but it was food for the body, mind, soul, and pallett. Looking forward to trying more of your recipes!

    Reply ↓

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