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Soup-Greening (Pea & Spinach Soup)

More of a concept than a recipe, this post is paying homage to the green smoothie and all of its chlorophyll-ific powers, by lending the same concept to a different dish. Meet the green smoothie’s lower glycemic, gently cooked cousin: green soup. Greens soup. Green smoothie soup…I’m still working on it.


You can start with any soup, much like a green smoothie can have any fruity base. If you want the vibrant green, use lighter coloured, low acid vegetables as the base (onion, leek, sun chokes, artichoke). Know that if you use a tomato soup base (much like using a berry base in a smoothie) you will wind up with something delicious, that could possibly resemble swamp water. Although I do think that the ‘you eat with your eyes’ concept applies less to the person cooking the food (if you know what went into it, and that it is going to taste delicious, it will, even if it’s not pretty, right?) if you are cooking for someone else who may be feeling under the weather and doesn’t feel much like eating, it will be harder to coax them in with swamp water-looking delicious food, than with delicious-looking delicious food. Trust me.


Any greens will work, although spinach will get the smoothest, especially if you don’t have a high-powered blender. It is also quite bland, which can work in your favor. The up-side of making a green soup rather than a green smoothie, is if there are green bits that won’t blend in smoothly in your sad-ish blender, they will still steam and mellow into the soup. Anyone ever try to blend kale into their smoothie while on vacation using a blender from the 80’s? It feels like you are eating lawn trimmings. Like a cow. Again, you won’t have that problem here, give kale, swiss chard, mustard greens, and collards a try. Just keep in mind, they will impart their flavour into the soup.


Veggie-Packed Veggie Burgers


It’s time for the veggie burger. Not the weird, brown, ‘this tastes like meat’ veggie burger, made with every scary, processed thing except meat. I’m talking about the veggie burger made with LOTS of fresh vegetables, seeds/nuts, rolled oats and spices. The ingredients could make up a hearty salad, but we’re not feeling salad-y today, we want burgers. And, although veggie-packed, these burgers will not taste like salad. You are going to love them, your friends and family are going to love them and even your meat-eating, terrified-you-might-make-them-eat-something-healthy-and-change-their-life friends and family will.


The seeds in this burger help it to retain the crunchiness once baked, while the sweet and rich beets and carrots, sharp onions, fresh herbs and green onions, all work together to add punches of fresh flavour. You have to trust me on this, because if you taste the mixture before the baking happens, there won’t be a lot of magic just yet. The ingredients get to know each other much better during the baking process, resulting in enhanced flavour and texture. (more…)