Low-Waste Green Soup with Everything Bagel Mix
More than I'd like to admit, there is a head of lettuce/kale/spinach/other leafy green that sits in the fridge staring at me all week. You know, the greens you were going to make a salad with or pan fry to go with your dinner to make it healthy? This week, those of us who are Jewish may have more extra greens than usual, leftover from the rituals of the Passover Seder meal/s last weekend.
If you're anything like me, you blink and somehow Monday becomes Friday and that head of greens is still sitting in the produce drawer of your fridge. You know when it's not quite fresh enough to eat as a salad, but then you also don't feel like making a whole other meal to serve it as a side? That's when I make this soup. Add rice and shredded chicken or a fried egg and dinner is served (just don’t tell my Mother I added rice to the soup)!
Cooking time: 30 minutes
2 tablespoons clarified ghee or butter
1 yellow onion, peeled and chopped
3 cloves of garlic, roughly chopped
1.5lb yukon gold potatoes, peeled and chopped
lettuce, kale, spinach, broccoli, whatever greens you have sitting around in the fridge, roughly chopped
4 cups chicken or vegetable stock, heated in a separate pot to a boil
juice of 1 lemon or 1 tablespoon white wine vinegar
Salt and pepper to taste
Everything bagel mix to garnish
In a pot over medium heat, melt ghee or butter. Add onion and stir until caramelized, 8-10 minutes- stir constantly! Add garlic, stir for 2-3 minutes. Add potato, stir until halfway cooked (about 7 minutes).
Add roughly chopped greens and stir until slightly wilted- about three minutes. Add stock and bring soup to a boil. Using an immersion blender (or if using a regular blender, you may need to do batches), blend soup until smooth. Add salt and pepper to taste. Garnish with everything bagel mix and heavy cream or a white sweet pea flower (photographed). Enjoy!