Jennifer Levison, beloved chef/owner of popular Atlanta restaurant, Souper Jenny, and author of SOUPER JENNY COOKS, a book full of her most popular healthy and budget-friendly recipes, has shared a gorgeously green soup recipe brimming with vegetables with Tiny Green Mom readers!
Super Power Green Soup
1 bunch broccolini, cleaned and chopped
1 10 oz package frozen spinach
2 zucchini, chopped
2 bunches asparagus, woody ends cut off and sliced into 3-inch spars
1 8 oz can artichokes in water, drained
1 bunch kale, cleaned, removed from stem and chopped
1 bunch Italian parsley, rinsed and removed from stem
4 quarts low sodium vegetable broth
2 Tbsp fresh lemon juice
Salt and pepper
In a heavy duty stock pot combine everything except the broth, lemon juice and parsley. Add broth until it just covers the vegetables and save remainder for another day. Bring soup to a boil and then lower heat and simmer for 45 minutes. Add parsley and lemon juice. With a hand blender, puree soup to desired texture. Jenny likes it a little chunky. Add salt & pepper to taste.
*Recipe and image courtesy of Our Labour of Love.*