Hardcore Green Soup

This green soup recipe is for the crazies out there like me that drink organic cold-pressed green juices with no fruit. For the warriors that have trained their tastebuds to actually crave the greens that a majority of the population cannot stomach. I salute you!

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I actually enjoy this soup (honestly) but if you’re looking for a green soup to please the whole family… this is not the recipe for you… Unless your family is on some jedi bitter-greens-loving vibe, in which case: I salute you, and also #familygoals

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Hardcore Green Soup


Ingredients

  • spring water

  • juice of 1/2 an organic lemon

  • 1 knob of organic ginger

  • 1 bunch of organic dandelion greens

  • 1 bunch of organic mustard greens

  • 1 bunch of organic rainbow chard (or silver beet)

  • 1 small bunch of organic celery

  • 1 small organic fennel bulb

  • 1 bunch of organic parsley

  • optional: 1 tbsp of eucommia bark extract powder



Instructions

  1. Take a knob of ginger (size depends on how spicy/ gingery you like your soup- I use a flipping huge chunk) and blend it in a blender on high with about 3-4 cups of spring water.

  2. In a large pot filled with 1/3 spring water, add in your ginger-water and all the more fibrous stem pieces from all your greens, fennel, celery, and the juice of half a lemon.

  3. Bring the ginger + stems + fennel + celery to a boil, and once it’s boiling, let it cook for about 2 minutes.

  4. Once the stems & co. have started to soften up (2-3 minutes) add in the rest of your leafy greens (chopped) except for the parsley.

  5. Using a big spoon, press down the greens so that they are submerged in water

  6. Fill the rest of the pot up with spring water, until it’s about 3/4 full

  7. Bring the water to a boil (it should take about 10 minutes) and then let boil, and when it begins to boil, add in the chopped parsley (use spoon again to submerge all the herbs)

  8. Let the whole mixture boil high for about 2 more minutes and then shut off the heat (optional at this point to add in 1 tbsp of eucommia bark extract powder)

  9. Let cool for a couple of minutes and then blend using a hand blender until totally smooth (or use a high powered blender to do the same).

Hot Tips

  1. Could you just add in everything at once, bring to a boil, and blend? Sure. But doing that doesn’t maximize the nutrient and digestibility of your soup. The harder stems take longer to cook, and the leaves cook real quick. Overcooking your greens will turn an already hardcore-green soup just plain gross. Don’t do that.

  2. You can really use any green you like. I opt for the more bitter herbs that I don’t really consume otherwise, and are too hard on the digestive system to consume raw.

  3. You can supplement your soup with any of your favourite adaptogens, I just personally find that eucommia bark goes great with greens.

Eucommia bark is a highly revered “herb” in Chinese herbalism and was first mentioned over 2,500 years ago in the herbal classic Shennong Ben Cao Jing, listed next to ginseng as a superior tonic herb. In Traditional Chinese Medicine it is viewed as a potent Yang Jing tonic used to support the skeletal, reproductive and endocrine systems.

A popular herb among athletes, eucommia is known to help improve flexibility and well as increase physical energy. It is used to help fortify the bones, ligaments and tendons and is especially reinforcing to the knees, ankles and back, particularly the lumbar lower spine region.
— Superfood Revoution

You can also find Sunpotion on iHerb, and use code “DST 929” for a discount.

In-Joy!

Camille