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    MZZCHIEF   102,513
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Tasty Tip#17 ~ Jade Soup... a days worth of greens in one bowl of soup!

Wednesday, January 02, 2013

If the though of a big leafy green salad in the middle of winter leaves you cold, consider this warming soup, that packs all the benefits of a salad with none of the chill.

Its almost magical, how piles of greens can be reduced to two cups of thick and delicious creamed soup.

Interested?
Great!
Here's a general plan on how to proceed.

Jade Soup


What you'll need:
1. Leafy Greens: This can be a mix of dandelion, cilantro, parsley, kale, Swiss chard, water cress, spinach... the possibilities are only limited to your taste buds and what's in the fridge. I would avoid arugula, broccoli and cabbage, unless you like those pungent tastes. Choose organic whenever possible.

2. Optional Add-ins: A half cup of beans, or mushrooms, carrots, sweet potatoes, celery, beets. Be warned that anything orange or red, will make the color of this soup a nasty looking brown. It won't change the taste, but many of us eat with our eyes as much as we do our mouths.

3. Broth and meat: I stew organic chicken legs, so I always have a pot of gelatinous broth and chicken in my winter fridge. You'll need about a cup of this, a mix of meat and broth. Or simply some broth or stock you get from the store. Here's a shot of my pot of organic free range chicken-y goodness:


4. Olive oil

5. Nutritional Yeast. I use Kal brand flakes

Tools:
A big pot to soak your greens in, a cast iron fry pan(I use this for the iron it adds to food) or other large pan to cook them in, something to stir the greens with, a blender.

Directions:
1. TEAR up your greens into 3-4 inch chunks. Discard any brown or yellow leaves. Wilted but green leaves are okay. They will perk up in the water.

2. SOAK for about 15+ minutes in water to which a pinch of powdered vitamin C has been added. The C gets rid of the chlorine and chloramines in your tap water. It also enhances the nutrition of your greens.

3. DRAIN and rinse a couple of times until the rinse water is clear.

4. HEAT up your fry pan, add olive oil when pan is hot, then the greens. Just pile them in there.


5. STIR until wilted. NOtice how much the volume in the pan has decreased! Its the incredible shrinking greens!


6. ADD your "optionals". You can see I've added some beans to mine.


7. ADD your broth and meat.


8. HEAT everything up. Then...

9. TRANSFER everything to the blender.


10. BLEND using the high or pulse function until the largest sized bit of green is the size of an o.

11. POUR into a soup bowl and

12. ADD one of two tablespoons of nutritional yeast... stir and you're ready to eat!


Bon Appetit!
: )
Mzzchief

Update 1/3/12
About Nutritional Yeast...
I add it because of the umami flavor it brings to the soup... its also a great source of B vitamins, chromium and selenium. If you do use it, add it at the very end, table side. Reason being that cooking, reheating, or being kept a hot temps for a prolonged period of time destroys B vitamins.
So in order to get the benefits as well as the taste, mix in table side.

What's in the pan? Swiss chard, Kale, Parsley, Cilantro and Dandelion greens.
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  Member Comments About This Blog Post:

MISSCUS 1/6/2013 3:13PM

    I Love It. You cook like I do. I recently got a Nutri Bullet for extracting nutrients from fresh foods, nuts, etc and leaving the food pulverized, I don't chew real good so I REALLY like it. But your soup sounds really good now that we're getting the cold weather. I will be trying it soon. Thank you for posting it. Pictures are such a fun for the reader bonus on blogs! I know pics take time to take them then post them.

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EBLOOMING 1/4/2013 10:03PM

    Great looking soup. Wishin I could just taste yours. But I will give it a whirl. I need a pulser although do have blender. Thanks. Elaine

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MZZCHIEF 1/4/2013 3:31PM

    Thx everyone for your comments!
I'm having a bowl of it right now.... its my go to lunch.

Elisa you are dead on about it being a warm green smoothie!
This soup was born out of the desire to eat all my greens without freezing myself out of it! Seemed like a natural transition...

Hope y'all are having a fun day...
: )
Mzzchief

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ANOTHERMOMOF2 1/4/2013 3:15PM

    Sounds good. I will have to try it.

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AMANDAUNBIDDEN 1/4/2013 8:56AM

    Looks sooo good! Making me hungry!

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PATRICIAAK 1/3/2013 10:55PM

    Thanks for sharing. Your blogs are so practical.

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ELISADENK 1/3/2013 7:48PM

    Sounds like a 'warm' smoothie!!

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FRANCESCANAZ 1/3/2013 6:36PM

    looks yummy! emoticon

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GRATTECIELLA 1/3/2013 11:38AM

    Thanks! I never knew why people were such devotees of nutritional yeast, but I will have to give it a try!

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MZZCHIEF 1/3/2013 10:46AM

    Thanks everyone for your comments! I sure hope some of you will be trying this soup... if you find a variant that you enjoy, please post it!

Gratte, the nutritional yeast is added for flavor... also selenium, a whole host of B-vitamins, chromium. B vitamins are great for the adrenals. Chromium for blood sugar.

But honestly... I put it in there to add a rich nutty flavor.
I just love the stuff!

:)
Mzzchief

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MJ7DM33 1/3/2013 9:52AM

  emoticon

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STRINGS58 1/3/2013 7:05AM

    interesting - though, the chard and the beans together looked great right there!!
Stay warm emoticon

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GOANNA2 1/3/2013 5:54AM

    Thanks yet again for another tasty and healthy soup.

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GRATTECIELLA 1/2/2013 11:20PM

    I'll have to try this. What's the benefit of the nutritional yeast?

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MZZCHIEF 1/2/2013 9:37PM

    Thx for the comments!

Chris what I like about the Jade Soup is that the chewing is done for me... the particles are so fine, that it optimizes exposure to whatever nutrients are in my greens.

But good job on your Kale... I put some in my soup most days.

: )
Mzzchief

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CHRIS3874 1/2/2013 8:57PM

    Sounds good the closest I get (so far) is taking a bunch of kale and microwaving it in a closed bowl (I actually use one of those microwave popcorn bowls with the lid)and then I add a bit of lemon juice and a pat of butter and salt and pepper.

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MORTICIAADDAMS 1/2/2013 8:43PM

    Sounds really healthy.

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