No canned spinach taste. Return to a simmer; cover and cook for 10 minutes. Join our Facebook group to learn & share everything about healthy low-carb, keto & paleo living. The spinach is absolutely necessary for the sweetness. Add to a heavy pot along with the coconut oil and cook over medium-high heat until celery is softened. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. When using turmeric, always make sure to add a good pinch of black pepper as it increases the absorption of curcumin, turmeric’s anti-inflammatory component by 2,000%! I hoped this one would also be a winner and it has been. The pinch of cayenne is a necessity. Here at KetoDiet App we share easy low-carb, keto and gluten-free recipes as well as expert articles to help you make informed choices. I accidentally bought parsley instead of kale (not sure how it happened really). Source: EatingWell Magazine, Soup Cookbook. 2 cloves of garlic, chopped. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). 2 parsnips, peeled, cored, chopped. Enjoy! I can see how the recipe may become addicting. This soup is the Wonder Woman of the soup world! 2 tbsp diced onion. Please note that we do not offer personalised advice. I was really skeptical the night that I made it. This easy low-carb soup can be very easily adapted to be vegan keto, with adaptions listed below and can be frozen in portions for easy meal prepping. Add the grated ginger and cook for a further minute. As members of a farmshare we are constantly getting bunches and bunches of greens -- kale collards bok choi tatsoi endive etc. 95 calories; protein 3g 6% DV; carbohydrates 13.3g 4% DV; dietary fiber 3.1g 12% DV; sugars 3.4g; fat 3.8g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 7461.9IU 149% DV; vitamin c 32.5mg 54% DV; folate 98mcg 25% DV; calcium 92.7mg 9% DV; iron 2.5mg 14% DV; magnesium 84.3mg 30% DV; potassium 510.1mg 14% DV; sodium 446.7mg 18% DV; thiamin 0.1mg 7% DV. Prepare all the ingredients. fresh water, as needed. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). But it was still wonderful. Lemon juice adds a lot. Pros: Easy Cons: Takes awhile for the onions to carmelize, Wonerful Loved this soup. Reduce the heat to low, add 2 tablespoons water and cover. When using greens from our CSA there's a bit of prep time because if you're using something like kale you have to clean and get out the fibrous stems. We are using frozen low-carb vegetables as they are easier to come by in winter but feel free to swap with fresh spinach, kale and broccoli. I was dubious that it would taste great with such few and pungent ingredients; but it really is sweet and savory. EatingWell may receive compensation for some links to products and services on this website. 1 package frozen spinach, defrosted and drained (250 g/ 8.8 oz), 1 package frozen kale or fresh kale, chopped finely (250 g/ 8.8 oz), 2 tbsp grated fresh ginger (12 g/ 0.4 oz), 1 cup chopped parsley, divided (60 g/ 2.1 oz). Naomi is the force behind Naomi Sherman, Food Creative. I was surprised by the flavor--initially I thought I would be on the fence but it turned out great. This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Info. Fantastic and versatile recipe My almost-four-year-old and I have made this soup for dinner 3-4 times now always with a different combination of greens and a different starch to thicken it. I made this using kale and spinach. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in … To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Dice the celery and finely chop the garlic. Garnish each bowl of soup with a drizzle of olive oil. Ingredients (makes 6 servings) 2 tbsp virgin coconut oil or ghee (30 ml); 500 g frozen broccoli florets or fresh broccoli (1.1 lb); 1 package frozen spinach, defrosted and drained (250 g/ 8.8 oz) 1 package frozen kale or fresh kale, chopped finely (250 g/ 8.8 oz) I cook ahead for the week's lunches and when I had this the following day for lunch I was blown away!!! Chop the kale (if using fresh) and remove the hard stems. Recipe can be made dairy-free or coconut-free. I intend to start making this soup every other week or so to inject some greens into our diet! Delicious! Coarsely chop the chard greens and spinach. And not only is it full of vitality — it tastes incredible! Pros: bright green attractive color earthy-rich flavor Cons: could perhaps be a little thicker. Offers may be subject to change without notice. Amazing! This soup freezes really well especially into numerous small bowls to grab to take to work for lunch to be microwaved. © Copyright 2012 - 2020 Compumaster Ltd. All rights reserved. Thanks for such a fantastic and versatile recipe! I used kale instead of chard and it made it slightly more bitter. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. All Right Reserved. I'll make it with the kale next time. I'm Martina, a x10 cookbook author, top rated keto diet app creator, recipe developer, food photographer, writer, and a firm believer in low-carb living. Season with lemon just before serving. Skeptical at first but... YUM! I also added some mushrooms to the onion mixture after it had cooked down most of the way. When the rice has cooked for 15 minutes, stir in the chard greens. etc. She is passionate about recipe development, food photography and styling. Taste and add more lemon juice, if desired. Serve each bowl with a tablespoon of yoghurt (or coconut yogurt) swirled in, and topped a tablespoon toasted hemp seeds (or pumpkin seeds), chili flakes and remaining the parsley. LOVE this soup! 2 ribs of celery, trimmed, chopped. Let us know what you think, rate this recipe! Heat 2 tablespoons oil in a large skillet over high heat. Add the spinach, kale and broccoli florets to the pot and add the coconut milk, chicken stock (or vegetable stock) and parsley (reserve some for garnish). Packed full of Vitamins A, C and E, antioxidants and immune boosting ingredients like garlic and ginger, this soup will be the powerhouse that you’ve been looking for. 1 handful fresh parsley, roughly chopped. The first time I made it I had a bunch of kale and some unidentifiable VERY bitter green but the soup was delicious even without the sweeter spinach touch. Squeeze out any excess juices from the spinach. This will be a new staple for sure. Pros: Flexible healthy. -- especially this fall. Working in batches, blitz in a high-speed blender until smooth and bright green. this link is to an external site that may or may not meet accessibility guidelines. 2 tsp extra virgin olive oil or coconut oil. Guess this version isn't appropriate for vegetarians but it sure was good. But our first batch of soup was so good we nearly ate it all drizzled with fresh EVOO and a side of toasted Pumpernickel bread. Low-carb, Keto and Paleo apps, recipes, free guides & tools, and diet plans to help you achieve your goals on the ketogenic diet. KICK IT UP! Making it the first time is the hardest because of the two pots going at the same time but after that it's easy. Calculate your ideal fat, protein & carb intake, Set any goal: weight loss, maintenance or weight gain, Your macros update based on your progress, Monitor your macros, water intake, mood & energy, Body weight, body fat and body measurements, Expert articles to help you make informed choices. Stir in 1 tablespoon lemon juice. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Flexible healthy I love how flexible this basic recipe is. Pros: Can Be Frozen Flexible for some Ingredients Cons: Makes a lot of dirty pots and pans; high prep time if you buy loose greens. Frankly I was getting REALLY tired of the usual kale chips sauteed greens or stir fries/pastas and the only way that the kid would eat greens was the kale chips. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more. I've been making it on and off for many years and just made another batch today. And perhaps another 1/4 cup of rice for a little more thickening. It's been a while since I last made it and had to look up the recipe and decided to share my changes. Lots of different flavors and so satisfying- I can't believe it's vegan. I use an immersion blender which saves on the cleaning and I highly recommend it instead of a food processor (why make more dishes to clean?).