Primavera Veggie Soup
A recent Penn State study shows that people who snacked on filling, low-calorie soup twice a day lost 50 percent more weight than those who snacked on high energy density foods–high in calories but low in nutrients. And the American Diabetes Association says that eating more veggies and fruits helps prevent obesity. It makes sense that if you fill up on lots of broths rich in healthy veggies, you won’t have room for those no-nos like potato chips that are not only fattening but can be really bad for our health. So try this delicious nutrient-packed soup inspired by one of our favorite cookbook authors, Anna Thomas, who teaches us that healthy vegetarian food can be filled with delicious pleasure.
1 bunch young turnip greens
1 bunch young beet greens
4 cups baby spinach leaves
1 small bunch feathery fennel greens
6 green onions, sliced, both white and green parts
1/2 pound new potatoes, scrubbed and diced
Salt and freshly-ground pepper to taste
2 tablespoons olive oil
2 large onions, chopped
1 cup sliced leeks, white and light green
2-3 cups good-quality vegetable broth
Optional: fresh lemon juice
Optional garnish: queso fresco or feta
1. Wash the greens and remove any tough stems. Place greens, green onions, and potatoes in a pot with just enough water to cover and some salt to taste and bring to a boil, then lower heat and allow vegetables to simmer around 20 minutes, until tender.
2. In a heavy-bottomed skillet, heat the olive oil and add onions and leeks. Cook, stirring often, over low heat until caramelized, then add to the soup. Simmer for 10 minutes, then add broth to taste.
3. Using a hand-held immersion blender, or a blender in batches, puree the soup. Add salt and pepper to taste, and a few squeezes of fresh lemon, if you like.
4. Serve hot garnished with optional cheese, if desired.
Inspired by a recipe on the Vegetarian Epicure website.