When the cold weather comes I’m in the mood for soup. This gluten free Green Soup with Ginger that I found on Heidi’s website 101cookbooks.com is quite comforting on a chilly day. And I must confess, I often eat it for breakfast to start my day out right.
I’ve probably mangled the work of art that Heidi had on her site, however, I was in the mood for something very soothing so I decided to puree this soup. I also used collards (my friend Patrick had just brought some over from Rachel’s farm) instead of the green chard that Heidi had used and made a few other changes as well.
All in all I was more than happy with how the soup turned out. The combination of lemon, ginger and greens can’t be beat taste or nutrition-wise.
Green Soup with Ginger
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon celtic sea salt
- 2 large leeks, white and green parts, sliced
- 1 bunch collards
- 2 tablespoons fresh ginger, minced (plus more to taste)
- 2 quarts Chicken Stock or Kettle & Fire Bone Broth
- 1 tablespoon fresh lemon juice
Instructions
- Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
- Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger, sautéing for 5 more minutes
- Add chicken stock, then cook for 10 minutes
- Remove soup from heat and puree in vitamix) in batches until creamy and smooth
- Pour back into pot, heat and add lemon juice
- Serve
Equipment
Come on over to my facebook page and see my sister’s (Dina Amsterdam) campaign for the yoga clothing company, Blue Canoe. She is a yoga teacher in San Francisco and leads retreats all over the country and teaches internationally. The campaign is lovely.
You may notice that I am now displaying my twitter feed on the sidebar of this website. I’m on twitter every day, usually a couple of times a day. For more twitter action join me over here.
And finally, at this point, more than 2 months after its release, my gluten free cookbook has received a nice amount of reviews on amazon.com, to take a look at them (they run the gamut) check out The Gluten-Free Almond Flour Cookbook.
Enjoy the soup and stay warm!
Rebecca Frimmer says
This recipe was more delish than I expected and much like a green juice only hot, and i DID have it for breakfast as you suggested!
I had CSA leftover greens so I did a mix of collards, arugula (not baby arugula, the full grown spicy stuff) and some beet greens, and the flavor was great. I love that ginger spice!
Thank you for giving me something simple and easily digest-able to do with all of my cooking greens.
Sarah says
This would be an excellent crock pot recipe!! I don’t have chicken stock, but I can make the soup and chicken stock at the same time and not have to purée a thing! I’ll try, hopefully it works out.
Elizabeth says
I was wondering if you could post the nutrition facts for the green soup with ginger? Calories, Carbs, Protein, Sugar, Sodium. Thank you.
Emma says
What is a ‘quart’ in cups or litres? (I’m Australian ;) )
This soup looks delicious!!
Dawen says
So this is three years too late… But, there’s two cups to a pint and two pints to a quart, so that makes four cups to a quart. Not sure about directly to liters, though.
Amy says
I put leftover Cod Piccata (your recipe) in this soup. Yummy
Christy Church says
I made this for the second time today and added the shredded meat from 4 boiled chicken thighs. It was even more delicious and hearty! Thanks for the amazing recipe. :)
Amy says
I am so glad I found this site! I have to eat more veggies, but I am not a fan of cooked veggies, and I get tired of salads day in and day out. You’re recipes make eating vegetables a pleasure. The soup is yummy and hearty! I also don’t care for cooking, but this recipe was super easy.
Thanks for sharing your knowlege.
Rich Ann says
Did you mean for ginger to be in both step 2 and 3? Just checking… Thanks!
Sandy Gillett says
I must confess I have never in my lifetime tasted Collard Greens or Leeks. I made this this afternoon and it is delicious! I’m having my second bowl full as an after dinner snack right now. I used my immersion blender and it pureed beautifully in the large soup pot.
Sandy Gillett says
I’m wondering if this could be made with spinach with the same fabulous result. I would eat this for breakfast too. The more veggies and less grains (even gf) I eat the better. Thank you Elana for your site it has helped me so much!