Just Green Goodness Soup

Just Green Goodness Soup

If you’ve resolved to eat healthier this year … whether it’s Meatless Mondays, Gluten Free Everyday, or simply an Obsession With All Things Green (this last one recently inspired by tweets from the lovely @JuliaAllison and @HabituallyChic) … then this soup is for you.

The ingredients (onion, garlic, zucchini, spinach, veggie broth, and fresh basil) are all affordable, accessible, and chock-full of vitamins.  Even better: The finished product is — at once — light and delicious and warm and comforting … so you can actually enjoy your resolution to eat well, instead of slamming a shot of wheatgrass or whatever.  The best part?  I think it’s the garnish … the finely ground toasted pecans, which add a rich, nutty flavor, plus extra protein and a satisfying crunch.

Still skeptical?  I hope you’ll try it anyway, and if you have a chance, please do let me know what you think.

Just Green Goodness Soup

Serves 4 to 6 as a first course

Ingredients

2 tablespoons extra virgin olive oil

1/2 sweet yellow onion, chopped

2 garlic cloves, peeled and chopped

1 1/4 pound zucchini (about 5 medium zucchini), trimmed and chopped into chunks

1 teaspoon kosher salt, plus more to taste

3 cups packed baby spinach

3-4 cups low-sodium vegetable broth, divided

1 cup packed fresh basil leaves

For Garnish

1 cup unsalted pecan halves

1 cup shredded parmesan cheese, optional

Instructions

In a large pot or dutch oven, cook onion in oil over medium heat, stirring occasionally, until softened, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Add chopped zucchini and 1 teaspoon salt.

Add 3 cups veggie broth; cover and simmer until zucchini is cooked through, about 10 minutes.

Add 3 cups baby spinach and cook until wilted, stirring occasionally, about 3 minutes.

Add 1 cup basil leaves. Stir and continue to simmer, uncovered, about 5 minutes.

While soup is simmering, toast pecans in a dry skillet over medium heat, about 4 minutes, stirring often to prevent burning.

Place toasted pecans in small food processor. Process pecans until finely ground, about 30 to 45 seconds. Transfer to small serving bowl and set aside.

Remove soup pot from heat. Transfer half of the soup to the bowl of a large food processor. (Please be careful when working with and blending hot liquids!)

Process soup until pureed and smooth.

Repeat with second half of soup. Transfer all soup back to the original pot for serving.

Taste soup for seasoning and texture. Season with additional salt as needed.  You can also add the remaining 1 cup veggie broth now if you prefer a thinner soup. Then serve soup, warm, in small bowls (or coffee cups!) with a sprinkle of ground pecans (and parmesan cheese, if desired) on top.

Store left-over soup in a sealed container in the refrigerator for up to 2 days.  During warmer months, soup can be served room-temperature or even chilled, like gazpacho.

, , , , , , ,

17 Responses to Just Green Goodness Soup

  1. Roselind Hejl January 10, 2012 at 8:37 am #

    Photos are beautiful!

  2. Danielle Ballard January 10, 2012 at 11:01 am #

    This looks amazing, thank you! I am going to make this tonight! I would love it if your website had a way we could print out the recipe, but for now I will just cut and paste into a word document! Thanks again!

    • Marie H. Saba January 25, 2012 at 10:48 pm #

      Hi Danielle! So glad to hear you are going to try it! And thank you for the printing comment … I did not even think about that! I do know what you are talking about though because I see it on other blogs … now just need to figure out how to get it on mine! Guess I’ll go put it in the Google and see what comes up :)

  3. Dianne January 10, 2012 at 1:11 pm #

    Love your post. I’ve recently discovered I can’t have gluten and am always on the hunt for good healthy veggie recipes! I’m going to try this some time this week!

    Cheers! Dianne

  4. Dianne January 10, 2012 at 1:11 pm #

    ps. Pictures are extremely helpful as well!

  5. amy January 10, 2012 at 6:08 pm #

    can’t wait to make this yummy concoction! are you still going to YV? would love to see you there…

    • Marie H. Saba January 25, 2012 at 10:45 pm #

      Amy! Miss you dearly! I go to a new yoga place that is closer to our house up north … total boo. I’m getting used to my new place but I do miss Dean and everyone at YV! Hope all is well with you and the fam. xo – marie

  6. Laura January 11, 2012 at 2:11 pm #

    Marie, this looks amazing! Can’t wait to try it!

  7. Christo January 11, 2012 at 3:51 pm #

    it looks so luscious and green and I love luscious and green!

  8. wok with ray January 16, 2012 at 10:06 pm #

    This soup is full of healthy ingredients and it looks delicious. Have a great week!

  9. Jordon Burnett January 20, 2012 at 6:49 am #

    i will be making this one for the Mayor of Summerside this week. looks great

    • Marie H. Saba January 25, 2012 at 10:42 pm #

      Wow – what an honor! I sure hope the Mayor enjoyed this! Thanks so much for taking time to comment — it is so rewarding for me to know that people enjoy my recipes. Stay in touch. My best, Marie

  10. JJ @ 84thand3rd January 21, 2012 at 3:48 am #

    I’m always on the look out for new soups – this one sounds beautiful, thanks!

    • Marie H. Saba January 25, 2012 at 10:39 pm #

      So welcome! And I’m with you on the soup thing — I could basically live on them during the winter. They truly soothe my soul. Do you have a favorite or two? Best, Marie

  11. infinebalance January 25, 2012 at 2:18 pm #

    This soup looks so good. Love the pecan and parm topping.

    • Marie H. Saba January 25, 2012 at 10:37 pm #

      Thanks! I love parmesan on just about anything! When mixed with the nuts and the basil in the soup, it’s almost like pesto, but in a lighter way. Thanks again for taking time to read my blog and comment. I love to hear from readers! My best, Marie

  12. Simply Life February 15, 2012 at 5:21 pm #

    oh that does look so nice and healthy!

Leave a Reply