This is my GO GREEN SOUP
2 large leeks (chop in medium chunks – I didn’t use green tops)
2 celery hearts (chop in medium chunks – I used the leafy part, too)
5 small yellow zucchini (chop in medium chunks)
1 large cucumber minus seeds (chop in medium chunks)
Lettuce (handful)
Kale (about 6 stalks - remove the thicker stalk - safe and pickle if you like)
Garlic (2 large cloves placed whole in stock pot)
Shallots – about 8 small (placed whole in stock pot)
1 T Olive Oil
Additional ingredients:
Chicken bouillon soup (one carton or your own stock)
Water (enough to know that when veggies steam down that they will be covered in liquid…you can always add more if you like)
Ground Ginger to taste
Red Hot Pepper flakes (a few sprinklings – not too overpowering)
Salt and pepper to taste
Lemon juice (optional) (about ½ cup or to taste – or you could use lime juice)
Add all ingredients except kale, lettuce, olive oil boil down
Once boiled down, then add kale and lettuce and allow the leaves to boil down
Add 1 tablespoon of olive oil and let soup cook for another 10 minutes on simmer.
Let soup sit until somewhat cooled and then use submerging blender and blend away into a nice creamy texture
I served a bowl to myself at lunchtime along with garnish of 2 slices of avocado and a slice of mozzarella cheese. Or whole milk yogurt, a couple avocado slices and a dab of basil pesto.
You can eat chilled, but I liked to warm mine up so the mozzarella cheese can get a little softer.
