This bright, mineral-rich soup is full of flavor and full of nutrients to help your body feel its best. Roasted acorn squash, carrots, celery, and onion are simmered and pureed, along with hints of spices such as curry, ginger, nutmeg, and a dash of chipotle. Topped with a few roasted, salted pumpkin seeds, this winter pick-me-up soup is warming, super-nourishing, and inspiring.
Tag: vegetable soups
Nourishing and wonderfully fragrant, this white bean soup with leeks and greens will chase away any chills in the air. Sauteed onions, leeks, and garlic, plus white beans, dark leafy greens and a splash of lemon juice make up this very simple, healthy, and flavorful soup.
In the winter, I love a good soup full of greens to fill me up with powerful vitamins and minerals. There are a lot of germs flying around this area right now (including in my own house!) and I want to make our immune systems as strong as possible. This soup is a delicious step in that direction. The purifying properties of dark leafy greens make me feel like I am taking good care of my body. This delicious soup is also a light soup, so it is perfect if you want a lighter meal, yet still want lots of protein and iron. It goes well with a nice piece of rustic bread too.
The onions, leeks, and garlic are gently sauteed till they are nice and soft and fragrant, and then the broth, beans, greens and lemon juice come in. The soup only takes about forty minutes to make, so it makes a great weeknight meal or a warm, cozy lunch, and it tastes even better the next day. For me, the lemon juice is what really makes this soup. The bright citrus flavor balances the earthy flavors of the other ingredients.
The weather has been unseasonably warm here the past few days, and all the sunshine has gotten me longing for the green of spring. That is probably another reason I had a craving to make a soup with lots of greens in it. We are a long way from spring here in Michigan, and it is actually supposed to snow here tomorrow, but this recent warm-up has been refreshing and energizing. It’s amazing what a few days of sunshine will do for a person!
Getting outdoors has been so pleasant this past week. It’s too early to start working in the garden (though my husband did churn up the soil last weekend), so we did lots of walking/biking on trails along a river near us. Being around water is so soothing and inspiring to me. The river water level is really high right now because of all the rain we got earlier in the winter, so the water is moving quickly, making lots of currents and carrying sticks and leaves along with it. As I was watching the water flow so smoothly and naturally, I felt like I should try to be more like the river. Flowing naturally toward my destination. Not fighting my own inner nature, but going with it. Navigating the rocks and bends in the earth with such natural grace.
This white bean soup with leeks and greens is in that same vein, in that it is natural and pure and nourishing. I hope you all have a great weekend! I will be sharing this recipe over at Angie’s Fiesta Friday, co-hosted this week by Anugya @ Indian Curry Shack and Margy @ La Petite Casserole.
White Bean Soup With Leeks And Greens
Ingredients:
- 2 tablespoons of extra-virgin olive oil
- 1 small yellow onion (or about 1/2 cup), finely diced
- 2 leeks, washed thoroughly and finely chopped (I used just the white bulb parts, not the leafy parts)
- 1-2 cloves of garlic, minced
- 1 bay leaf
- 1/2 teaspoon of sea salt (or to taste)
- 4 cups of your favorite vegetable broth
- 1 can (14 ounces) of cannellini (white) beans, drained and rinsed
- a couple of big handfuls of dark leafy greens, such as spinach or Swiss chard, washed and torn into bite-sized pieces
- 1 tablespoon of fresh parsley, chopped
- 1-2 tablespoons of fresh lemon juice, to taste
- black pepper to taste
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion, leeks, bay leaf, and salt and cook gently, stirring occasionally, for about 10 minutes, or until very soft. About a minute before the onions and leeks are soft, add the minced garlic.
Then add the vegetable broth and beans to the pot. Turn up the heat and bring to a boil, then turn the heat down to low and simmer for about 20 minutes, until everything is soft and the flavors are all nice and blended. Discard the bay leaf. With a wooden spoon, carefully smash some of the beans against the side of the pot to give the soup a thicker texture. Add the greens and the lemon juice. Cook over medium heat until the greens are just wilted, about 3 minutes. Add some black pepper if desired and adjust the salt and lemon juice, if desired. If it is too salty, add some water. Serve warm with some rustic bread, if desired. Enjoy!
In the midst of the wonderful excesses of holiday eating, it feels good to take a break and make a soup made with pure, cleansing ingredients like lemon and spinach. This soup is simple, yet the flavor combination of lemon and spinach is glorious. And we all need the infusion of vitamins and iron that spinach gives, especially at this time of year.
I had some lemons left over from making my daughter’s lemon birthday cake (with lemon frosting!), and was looking for a way to use them. Because I have been craving something deep green and full of nutrients, I came across this delicious recipe for lemon spinach soup, adapted from the charming cookbook “Hollyhocks & Radishes” by Bonnie Stewart Mickelson. The broth in this soup is so good, I could sip it all by itself! The addition of the spinach, carrots, and celery make it even better, and the lemon is just lovely.
Lemons are one of my favorite things to cook and bake with in the colder months, because they are so cheerful and invigorating at a time when we are a little short on sunshine. (I would have done a post with the recipe for my daughter’s lemon cake with lemon frosting, but as I was in the midst of preparing for her birthday party, I was too distracted to take any photos. Maybe I’ll have to make it again!)
Anyway, soup is so good for the soul. It is warming and soothing, infusing the body with physical and spiritual sustenance. Making soup is very relaxing for me, because I love the way each new ingredient changes the mixture, and it is peaceful to have it simmering on the stove as I work. This is such a busy time of year, and it is important to take some time to do something healing and relaxing, so you can calm yourself and not end up driving everyone around you crazy (not that I would know anything about that! :)). I absolutely love holiday baking, and there will be some more of that to come on this blog, but sometimes I crave a good, nutrient-rich meal that offers comfort and a boost of energy.
If you are looking for a refreshing, invigorating way to help balance the excesses of the holidays, I highly recommend this soup. And I hope you all have a wonderful weekend! I am joining Angie at Fiesta Friday this week, co-hosted by Johanne @ French Gardener Dishes and Liz @ Spades, Spatulas & Spoons. It has been awhile since I have had a chance to look at what my fellow bloggers have been up to, so I look forward to catching up! 
Lemon Spinach Soup
Ingredients:
- 8 cups of chicken broth
- 3 small carrots (or 2 medium-sized), peeled and thinly sliced
- 1 stalk of celery, finely chopped
- 3/4 to 1 pound of fresh spinach
- 3 tablespoons of butter
- 3 tablespoons of flour
- 3 egg yolks
- 3 tablespoons of lemon juice
- salt and pepper to taste
Directions:
In a large pot, bring 7 of the 8 cups of chicken broth to a boil. Add the carrots and celery, and simmer for about 3-5 minutes, or until just tender. While the vegetables are simmering, wash the spinach and tear it into bite-sized pieces. Add the spinach to the soup and simmer gently until just-tender, about 3-5 minutes, trying not to over-cook it.
While the spinach is simmering, melt the butter in a small saucepan over medium heat. Stir in the flour with a whisk and cook for one minute. Whisk in the reserved cup of chicken broth, and stir until smooth. Add this to the soup pot when the spinach is ready, and simmer, stirring as the liquid thickens.
In a small bowl, beat the egg yolks and lemon juice together. Stir the mixture into the soup pot until well combined.
Heat the soup to the point of almost boiling, then turn it off. (Don’t boil it, or it will curdle). Season with salt and pepper to taste. Enjoy!
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