I think I finally found a way to get over 1 pound (18 oz total) of dark leafy greens per week. First bringing the non-green ingredients up to boil until the carrots are 80% softened. Then putting in the greens for 10 minutes to finish the soup.
Vegetable soup trial 1
1/2th teaspoon of cumin and fennel seeds
2 grams of salt
Black pepper
3 32 oz of low sodium vegetable stock
1 white onion (chopped)
2 long carrots (chopped)
2 cloves of garlic (chopped)
11 oz of kale (chopped)
7 oz of spinach
I couldn’t stomach juicing vegetables, it really tore up my stomach and caused tons of gut inflammation. But a blended soup keeps the whole vegetable and I’ve never had problems with whole vegetables as opposed to juicing.
I may add 1 small russet potato, pre-baked, next time because i think the flavor would complement this soup really well! Or possibly red lentils…hmm.
P.s. I am a beginner so this recipe can surely be improved, but it’s good enough flavor and texture for me!
by Deepintothickets
10 Comments
Clarification: 1/2th teaspoon of cumin
And 1/2th teaspoon of fennel seeds
This looks exactly like what people who are afraid of vegans think the average vegan eats… I love you for this
Sounds nice but why do you need one pound of leafy greens per week?
1 lb sounds like a lot but is not considering a thing of salad greens is 4 oz
Do you not like sauteed greens…?
I mean i accidentally ate two pounds of spinach in two days as a sesame spinach banchan that took a few minutes to put together
I mean it looks good but if you’re just trying to get more greens it seems labor intensive
Do you drink it cold? Heat it up?
i had to be eating a pound of greens a week this whole time?
I’m confused why everyone’s thinking this is a lot as I probably half a pound of greens everyday 😭
Doesn’t pureeing negate the benefits of the plant fiber?
sounds yummy actually