What happens when you cook up a bunch of leafy greens and peas? Well, I’m calling it my creamy green monster, a quick and delicious soup. It’s flavorful, packed with healthy ingredients, and super filling.
This was my second week of receiving both kale and collard greens in my produce delivery. Last week, I made a side dish utilizing them both, a stewed mixture with tomatoes. Unfortunately, you didn’t see it because I forgot to photograph it … whoops!
Tomorrow is my next produce delivery and I had these greens still hanging out in the fridge. I started to stress today because I think I’m receiving more kale tomorrow. I don’t know why but I haven’t been in the mood for the texture of these greens — they are tough and actually resist becoming soft. For this reason, they work well in soups and stews. I wondered what would happen though if I pureed them. The result was an amazing success!
I used chicken broth as the soup base, then flavored with garlic and onion, as well as herbs and seasonings. Carrots and peas were used to add an underlying sweetness. I finished with yogurt to give the soup a bit of creaminess and tang. Even if you don’t like peas or greens, you’ll likely enjoy this soup.
Creamy Green Monster
6 cups fat-free broth (I used chicken)
1 cup carrot, chopped
1 onion, chopped
1 garlic clove, minced
1 bay leaf
1 tsp. dried thyme
1 tsp. pepper
1/2 tsp. salt
6 cups kale/collard greens, chopped
1 1/2 cups peas
1/2 cup flat leaf parsley
1/2 cup greek-style fat-free yogurt (Oikos)
In a large pot, bring broth, carrot, onion, garlic, bay leaf, thyme, pepper and salt to a boil. Cover and simmer for 10 minutes.
Add kale and collard greens, cover and continue to simmer for another 10 minutes. Add peas and parsley, simmer for an additional 5 minutes.
Using a stick blender or blender, puree the soup until smooth. Stir in yogurt until blended.
Serve with a dollop of yogurt, a sprinkle of parsley, a pinch of smoked paprika or cumin, and a drizzle of olive oil. I also floated a few pieces of roasted tofu in it as well.
If you’ve noticed, I’ve been using Oikos yogurt in nearly every recipe this week. Well, it’s true — I bought a large container and have been trying it out in a variety of ways. Unfortunately, this concludes my container for this week …
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