On New Years Eve before going out with some of my friends, I made a huge pot of probably the greenest and healthiest soup I made to date. This was a pot of soup for my New Years detox and to take to work that week for my lunches.
I follow Vega on Facebook (clean plant-based nutrition products) and they’ve posted this soup recipe a few times since October/November. It looked awesome and sounded super healthy with kale, swiss chard, broccoli, asparagus – I’ve been wanting to add more Kale in my diet.
Benefits of Kale:
Kale is very high in beta carotene, vitamin K, lutein, zeaxanthin, and rich in calcium. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Read more here.
The Verdict of Morgans Green Soup:
Right after New Years, I somehow got a fever/flu and I was very glad that I had this huge pot of soup all made and sitting in my fridge. I definitely, think it helped me recoup and fight the fever faster. The soup was not the best tasting soup, but the healthiest I probably had. The original recipe seemed a tad bland. I did try to adjust and add in freshly squeezed lime juice, more garlic as well as some very fine chopped red thai chile. The soup needed some acidity as well as a little more heat. Perhaps it was because I was sick and my taste buds weren’t 100%. In the end, I would make this soup again for my lunches, but probably not one I would make for dinner guests. Not everyone would appreciate it as much as I and it is not a “wow, this soup is awesome” kind of soup. Also, next time I would chop the asparagus pieces way smaller – I didn’t like how big I did them in the soup (hard to pick up with spoon).
Morgans Green Soup Ingredients (with my adjustments, I also doubled the recipe so that I had a huge pot for a few days and froze some in ziplocks for a later date.)
- 1 tsp olive oil
- 2 onion, diced
- 1.5 head garlic, minced
- 3 inch ginger, minced
- 2 small red thai chile
- 4L (16 cups) vegetable broth
- 2 cups cauliflower, chopped
- 2 cups broccolini, chopped
- 1 bunch swiss chard, chopped, stems and leafs separated
- 1 bunch kale, chopped
- 4 cups spinach (not packed)
- 2 (14oz) can coconut milk
- 1 bunch asparagus, cut thinly on an angle
- 1 lime, juice
- Salt and pepper, to taste
- 1 bunch green onions, cut thinly on an angle
- pepper, freshly cracked, to garnish
- 1 parsnip
- Heat oil in a pot. Sauté onion about 5-6 minutes. Add garlic, red thai chile and ginger, sauté for 2-3 minutes.
- Add in vegetable broth, cauliflower and broccolini. Bring to a boil. Simmer soup for 10 minutes.
- Add in swiss chard, kale and spinach. Let greens wilt in soup for 2-4 minutes. Add in coconut milk.
- In high-powered blender (or use immersion hand blender), blend soup until completely smooth. If soup is too thick, add more broth or water to thin it out.
- Add asparagus into soup and continue to cook until asparagus is cooked, about 3-5 minutes.
- Add in lime juice
- Heat 1 tbsp in a small fry pan and fry the diced parsnips till a tad golden, cool on a paper towel.
- Taste and adjust seasoning as needed.
- Garnish with green onion, parsnip, chili flakes and freshly cracked pepper.
Add sliced asparagus into soup and cook 3-5 minutes until asparagus is cooked. Serve with green onions, chili flakes and fresh cracked pepper.
Orignal soup recipe link: http://myvega.com/blog/2012/morgans-green-soup
What I changed from the original recipe:
- doubled most ingredients to get a huge pot of soup
- olive oil instead of coconut oil
- broccolini instead of broccoli
- added julienne fried parsnips as a garnish
- omitted chile flakes for garnish – with the red thai chile, it was already hot enough.