Green Velvet Soup

I have been reading a lot about nutrition and healthy eating and have seen the reports that the overwhelming majority of Americans are deficient of crucial minerals, vitamins, and other nutrients, especially magnesium, potassium, and some of the B-complex vitamins.  One of the best sources of some of these nutrients are bone broths, long simmered broths where the nutrients become dispersed into the broth. I normally use a mixture of broth from hamhocks and chicken bones, boiled down with a dash of apple cider vinegar which is supposed to help release the minerals. Another major source of nutrients are green vegetables.  So, I thought, why not combine these two and make a bone broth — green veggie soup.  To make it easily digestible and quick to eat, I pureed the soup, turning the texture a nice lovely color.  Interestingly, the soup is a great way to clean the crisper drawer of the last of the carrots, celery and other vegetables. The recipe is very flexible and amounts are approximate.  I like to serve this with a drizzle of coconut milk or cream on top and a dash of tobasco.  You might like it with a squeeze of fresh lemon.  I serve this as the first course of dinner, or as a lunch with savory muffins.  We really liked this soup and both my husband and I gave it a double thumbs up.  Given that it is time consuming to simmer the bone broth, I will likely make double or triple batches and freeze some.

Green Velvet Soup

4 cups (or more) of homemade stock
1 carrot, peeled and diced
2 stalks celery, diced
1/2 onion, diced
2 cloves garlic, minced
2 zucchini, sliced
1 crown broccoli, broken into florets
1 small bunch collard or mustard greens, chopped fine
2 handfuls spinach
1 bay leaf
optional spices — I use a dash of curry powder and red pepper
1 cup, drained cooked white beans (optional)

Bring all of the ingredients except the spinach to a boil in a soup pot.  Lower the heat to simmer and simmer for about 20 minutes until vegetables are tender. In the last two minutes, add the spinach leaves. Puree soup with a hand blender (easiest) or a food processor or blender (be careful of hot liquids).  Season to taste, and serve with a dash of coconut milk, or a squeeze of lemon.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday