My garden is flourishing and I'm starting to harvest things. I had an abundance of radish greens (the radish themselves largely have been rather tiny... but whatever... work with what you are given). I decided to make a soup. Hot soup on a 80+ something day? Why yes, soup always!
Most of the ingredients came from my garden and this brings me incredible joy.
This soup is full of radish greens, but you could use pretty much any green you have on hand like beet greens, kale, spinach, turnip etc. It's also got zucchini and lots of herbs. I opted for chicken better than bullion to make the soup, but this could easily be made vegan by using a vegetable option.
*Measurements are a loose guide... I cook rather instinctually by throwing things in a pot generally.
Prep time: 20 minutes (ish) Cook time: 40 minutes (ish)
Coconut oil (about a tablespoon)
1 Medium onion chopped
2 Medium/Large Zucchini chopped
about 6 cups of greens (I used radish) leaves only - torn, not stems
Fresh Basil (about 3 tablespoons) chopped
Fresh Dill (about 3 tablespoons) chopped
Better than bullion (I used the chicken one) (about 1 tablespoon)
3 1/2 cups water
1 can coconut milk
Garlic Powder (don't judge me I'm embarrassingly out of garlic... fresh would be better... I used about a teaspoon of powder)
Salt and Pepper to taste
In a 6 qt pot heat the coconut oil till shimmering, add onions and cook till translucent but not coloring, add zucchini and stir cooking till starting to soften. Add your torn greens of choice a bit at a time stirring and wilting them till all are in the pot. Add the bullion and water, stir till combined, add all the herbs and garlic powder (if you are using fresh you should add this before adding the torn greens). Let simmer about 10 minutes are so till things are soft.
I used an immersion blender to then blend everything up pretty fine (no big chunks) still little flecks of green floating about for visual interest. You can use a regular blender if you don't have an immersion blender, but seriously they are a really cool tool so you should get one if you don't have one yet.
Add the coconut milk and give it another whirl.
Let everything simmer on medium low for about 15 - 20 minutes.
I was really pleased with how this turned out and am looking forward to trying it tomorrow when the flavors have had time to develop a bit more.
Soup is always better the next day.
About the Blog
I've been blogging on and off for years. This is my area to explore healing, food, wine, travel and various thoughts on life. My goal: Be True. Be Kind. Heal. Dream. Inspire. Discover. Create.