Work Week Soup- Chlorophyll Soup with Ted Lasso Serving for my boss
Work Week Soup- Chlorophyll Soup with Ted Lasso Serving for my boss
by Icy-Establishment298
1 Comment
Icy-Establishment298
Every Sunday I make soup for the work week and “Ted lasso” my boss with a serving on Mondays. Mostly because I can’t fit all my soup in a quart jar!
I’m calling this chlorophyll soup makes a quart and a half pint so enough for three and half bowls. It truly was what vegetables and greens needed to be used or lose it category so much pretty everything in the recipe below is approximate.
Recipe
1 potato diced
1/2 onion diced
3 stalk celery diced
1/4 zucchini diced
One bag of frozen spinach thawed and squeezed dry Whatever leftover greens that are still good and you have -optional but I threw in some kale and more spinach and parsley
Coconut milk
3 cups of water
2-3 tsp of Better Than bullion vegetable or chicken paste
Salt- 1/2 tsp to start
Pepper 1-2 tsp
1 tsp cumin- optional, I thought I’d go more classic with rosemary and thyme but when I tasted it before cooking it needed something warming so I added it. I liked it but if this seems weird don’t use it
1/4 tsp ground nutmeg-optional – see note above on cumin
2-3 cloves garlic smashed
2-3 TBSP Lemon juice
Optional 1/2 cup cooked chickpeas ( I thought my meal prepped from dried were good but I hey weren’t. Sad about that! But since I was using it mainly for protein bonus I just will make sure my work sandwich has protein)
2 sprigs of thyme and 1 of rosemary or 1-2 tsp of each dried
If you want you can sweat out onion, celery, zucchini. I didn’t but it’s probably a good idea. Anyway I added everything to my slow cooker but the lemon juice and undersalted just slightly and cooked it on high for 3 hours. Used my immersion blender and made it smooth. Added my lemon juice and a little more pepper. It tasted plenty salty to me so I didn’t add more.
It’s pretty tasty and has this silky comfort feel to the palate. I really like it and bet it will be good after a night’s rest in the fridge.
1 Comment
Every Sunday I make soup for the work week and “Ted lasso” my boss with a serving on Mondays. Mostly because I can’t fit all my soup in a quart jar!
I’m calling this chlorophyll soup makes a quart and a half pint so enough for three and half bowls. It truly was what vegetables and greens needed to be used or lose it category so much pretty everything in the recipe below is approximate.
Recipe
1 potato diced
1/2 onion diced
3 stalk celery diced
1/4 zucchini diced
One bag of frozen spinach thawed and squeezed dry
Whatever leftover greens that are still good and you have -optional but I threw in some kale and more spinach and parsley
Coconut milk
3 cups of water
2-3 tsp of Better Than bullion vegetable or chicken paste
Salt- 1/2 tsp to start
Pepper 1-2 tsp
1 tsp cumin- optional, I thought I’d go more classic with rosemary and thyme but when I tasted it before cooking it needed something warming so I added it. I liked it but if this seems weird don’t use it
1/4 tsp ground nutmeg-optional – see note above on cumin
2-3 cloves garlic smashed
2-3 TBSP Lemon juice
Optional 1/2 cup cooked chickpeas ( I thought my meal prepped from dried were good but I hey weren’t. Sad about that! But since I was using it mainly for protein bonus I just will make sure my work sandwich has protein)
2 sprigs of thyme and 1 of rosemary or 1-2 tsp of each dried
If you want you can sweat out onion, celery, zucchini. I didn’t but it’s probably a good idea. Anyway I added everything to my slow cooker but the lemon juice and undersalted just slightly and cooked it on high for 3 hours. Used my immersion blender and made it smooth. Added my lemon juice and a little more pepper. It tasted plenty salty to me so I didn’t add more.
It’s pretty tasty and has this silky comfort feel to the palate. I really like it and bet it will be good after a night’s rest in the fridge.