It can be difficult to get this family to eat a lot of vegetables. This is the way.
One winter day years ago, after a holiday’s worth of overindulge, Susan went searching for a recipe for a vegetable soup. I found a blended broccoli-spinach recipe that claimed to be a ‘liver cleanse.’ It reminded me of a green soup my friend Julie used to make in college whenever we were hung over that worked miracles.
The first time I made it, Jason loved it so much he asked me for the recipe. Since then, he has made it his own, eliminating ‘useless’ ingredients like chia seeds and coconut oil, and increasing the spinach from one cup to a whole pound. The resulting soup is so thick it is almost a stew. With a hunk of good bread, it makes a healthy, satisfying, and yes, cleansing meal, and is the largest volume of vegetables Grandma has ever eaten in one sitting.
Jason’s Green Soup
Ingredients
- 2 crowns broccoli (or a bag of florets)
- 1/2 pound spinach
- 1 onion, chopped
- 2 cloves garlic
- 1 parsnip optional
- 2 ribs celery optional
- 1 or 2 carrots
- 2 cups Broth or water
- 4 tablespoons olive oil
- Juice of 1/2 lemon
Instructions
- In a stock pot, heat olive oil then add onions and sauté until soft.
- Add chopped broccoli, garlic, carrot, parsnip, and celery.
- Saute veggies briefly, then add broth and cover. Simmer 10-15 minutes until tender.
- Add spinach to the pot and combine.
- Once spinach is cooked, use a blender or Vitamix to puree the veggies into a creamy soup.
- Add lemon juice and salt to taste. Serve with crusty bread.