This is not perhaps a summery post. This is perhaps a recipe I will revisit when the weather chills a bit and a drizzle of rain greys the sky, rather than the sudden, violent storms of late spring and summer. But for now, it served well as a light supper on a day with a late, hearty lunch. I based it on a cleansing recipe from the blog Deliciously Ella, but made it my own with some simple tweaks.
Rather than focusing on detox or cleansing, I focused on the vibrant flavors in the fresh veggies. I added a leek to enrich the flavor, as I love the taste of leeks, and I augmented the water with some rich beef broth, despite the fact that this would no longer be considered vegetarian. But you are certainly welcome to keep this soup vegetarian. I imagine it would be delicious if you used the rich leftover liquid from soaking dried wild mushrooms.
Green Leek Soup
(adapted from here)
1 bunch of broccoli, washed and broken into florets
1 leek, sliced and washed
1/2 bunch of kale, washed and torn
1 can of canellini beans, drained and rinsed
1 handful of parsley, washed
2-1/2 cups of liquid (water, broth, etc.)
1 tsp. garlic powder
1/4 cup olive oil, plus more for sauteing
2-3 tsp. lemon juice
salt and pepper to taste
Heat some olive oil in a large saute pan over medium heat. Add the leek and saute until it starts to soften, add the broccoli and a splash of water. Cover and steam for a few minutes, until the broccoli turns bright green and begins to become tender. Add the kale and wilt. Turn off the heat. In a blender, puree the beans, parsley, and 1/3 of the broth. Pour out into a large pot. Then, puree, half the vegetables with 1/3 of the liquid and add to the pot. Finally, puree the remaining vegetables with the remaining liquid, plus the garlic, 1/4 cup olive oil, and salt and pepper to taste. Add to the pot. Bring to a simmer, taste and adjust seasoning. Turn off the heat and add lemon juice to brighten the flavor. Serves three, with crackers or bread for dipping.