I’m not generally a soup person. So if I make a soup, it has to (a) be easy (b) have a purpose and (c) taste delicious. Thats why I packed FIVE – yes, count ’em FIVE – kinds of leafy greens into this bad boy. It’s so good for you and so easy to make. All you have to do is chop, heat, blend, and eat.
This soup boasts two kinds of kale, collard greens, rainbow chard and spinach. Talk about a healthy powerhouse. But if you have a strong aversion of one of those types of greens or if you simply don’t want to spend the money on all of those varieties, you can feel free to use as many or as few varieties as you wish. Just keep the ratio of greens the same and you are good to go.
The flavor of this soup comes from the fennel and caraway hidden inside. If you have never heard of caraway seeds they are a seed from the same family as anise, dill, fennel and cumin. (Think rye bread!) It’s such a unique flavor and eating small amounts is supposed to aid in digestion. However if you are are pregnant, you should omit them and add a few more fennel seeds to the mix!
I like to top this soup with tofu that I have sautéd in olive oil, salt and pepper until crispy, along with pepitas, sunflower seeds, and herbs. You can do the same, or invent your own fun topping. I think this would be delicious with salmon, or even yogurt. You do you – just enjoy all of the cozy, super greens soup you can handle. xo.
Super Greens and Fennel Soup
This super greens soup with fennel has FIVE (that's right, count 'em - FIVE) types of dark leafy greens packed into one creamy, delicious bowl.
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 shallot, diced
- 1/2 yellow onion, diced
- 1/2 fennel bulb, chopped
- 1 teaspoon caraway seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans coconut milk
- 3 stems collard green, stemmed and chopped
- 3 stems rainbow chard, stemmed and chopped
- 5 stems lacinato kale, stemmed and chopped
- 4 stems curly kale, stemmed and chopped
- 1 large handful spinach
- crispy tofu
- sunflower seeds
Prep your greens, onion, fennel, shallot and garlic.
In a large pot, heat your caraway seeds and fennel seeds over medium-low heat. Constantly toss. Once they start to smell toasty, add in your olive oil, garlic, shallot, yellow onion, and fennel. Sauté for 5-7 minutes, stirring often.
When your onion and fennel are beginning to become translucent, add in your coconut milk, greens, salt and pepper. Stir well. Reduce heat to low, cover, and let sit for 12-15 minutes to let the greens reduce. Stir occasionally.
After the greens have wilted into the liquid, uncover, and take your pot off of the heat. Transfer your ingredients to a blender.
Blend until smooth (you may have to do this in batches depending on the size of your blender).
Taste, and add salt and pepper if needed. Transfer contents back to your large pot to keep heated until ready to serve.
Pour into bowls and serve with crispy tofu, pepitas, sunflower seeds, and herbs.
I feel as if I am constantly holding my breath these days. Waiting for the other shoe to drop. Waiting for that awful tweet. Waiting for the next act of violence. Or the next natural disaster.
Then it happens – Las Vegas. And I am stopped in my tracks, mid-breakfast, trying to comprehend the kind of hatred that exists in this world. Was it always like this? Are we digressing? What does it mean when the world I know – the people I know – and the world “out there” feels so misaligned?
Grief and life seem to be simultaneous actions these days. Because life doesn’t stop, no matter how heavy the world feels. We all still need to buy toilet paper, and post recipes, and get out of bed. Violence after hurricane after tragedy, the world carries on.
At times I feel crippled with sadness for this world – my country, but I feel at a loss for what to do. Where to go. I don’t know what my small voice can say at a time this critical. My greatest hope is for policy change, but we all know that doesn’t happen overnight.
So in light of last week’s post about comfort food, I am going to cozy up with a bowl of this super greens soup with fennel and I am going to take the best care of myself that I can. And then I am going to reach out to the people I love and try to hold their heart a little. And hopefully that will allow them to do the same.
I have no solutions, and very few words to say. I feel like I end up writing this same post, tragedy after tragedy, hoping there will be reprieve, but it seems there may not be – at least not right now. So all we can do is learn how to live with our grief, healthily.I suggest we hold each other a little closer and remember that this life is not forever – it is only for now. (I also suggest listening to the podcast Terrible, Thanks for Asking for a weekly dose of humanity.) Eat some greens, and take care of your heart. My heart is with yours. xo.