Winter greens + ginger soup
Ingredients
- Approx. 18 cups greens 1 bundle collard, 1 bunch kale, 1 5 oz box spinach
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons olive oil
- 1/2 head of cauliflower cut into 1″ or so chunks
- 32 oz vegetable stock
- 1 teaspoon salt or to taste
- juice of 1/2 lemon
- 1 teaspoon honey or to taste
- 2 tablespoons sherry vinegar or to taste
- 1 tablespoon of preserved lemon brine for garnish, optional
- feta yogurt, or creme fraiche (for garnish, optional)
- pink peppercorns for granish, optional
Instructions
- Heat the oil in a large soup pot until shimmering, add the garlic, ginger, and onions and sweat for about 5 minutes until fragrant and the onions are translucent.
- Add the greens in about 3 additions, stirring between additions and allowing them to cook down before adding more so you can fit it all in the pot. Once the greens are wilted, add the cauliflower.
- Add the vegetable stock and the rest of the seasonings. Simmer until the cauliflower is tender. Puree in a blender or vitamix. Return to the pot. Adjust texture if desired by adding more stock and adjust seasoning. Serve warm garnished with preserved lemons, feta or yogurt, and pink peppercorns. Or eat plain…it’s just as good with nothing but some crusty bread.