Green Soup – Weight Reduction Soup (WRS)

GREEN SOUP – WEIGHT REDUCTION SOUP (WRS)

Unlike most of my other soups, this one has more solids than broth by design. I want the fiber. It’s a simple soup, flavored simply but effectively. Bland could come to mind, but again that was by design. Soothing is what I feel when enjoying the simplicity. It also sports a chew, that’s fashionable and comfortable!

Makes 19 cups

2 T. extra virgin olive oil

1 jumbo red onion – cut off ends, cut in half from end to end, then cut each half crosswise from end to end into 1/2 inch thick slices

8 oz. white button mushrooms, washed and sliced

2 t. pink Himalayan salt

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1 lg. bunch collard greens – remove each vein from each leaf, separate halves of each leaf, rinse in large bowl, pot of water to wash, then drain

1 sm. green cabbage – remove outer wilted leaves, cut core flush with head, cut in half from end to end, remove core, then cut into large pieces, about 1 x 2 inches

12 c. water

2 T. pink salt

1/2 t. black pepper

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1 lg. bunch cilantro – grab bottoms of stalks and rinse head in bowl of cold water in sink by swishing head back and forth rapidly; change water then swish again, drain, then when ready to use, cut off heads about 1/2 down from tips, discarding bottoms, then chop finely on board

16 oz. bag froz. peas

12 oz. bag froz. cut green beans

1 lg. or 2 sm. carrots – cut off ends, peel, cut crosswise into 1 to 1-1/2 inch segments, then cut each segment from end to end into thin planks, then stack and cut into tiny matchsticks

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2 T. garlic powder

1 T. smoked paprika

1 lg. pinch saffron threads

1/4 t. red cayenne pepper

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In large skillet, over medium-high heat, melt oil.

Add onions and mushrooms all at once. Sprinkle with 2 t. pink salt. Let the underside cook till golden before flipping and redistributing in the pan. Cook till tender, not mush, then transfer to large soup pot.

Add collards plus cabbage to pot followed by 12 cups water and 2 T. pink salt and 1/2 t. black pepper.

Submerge the greens below the water using large spoon, then bring to boil, reduce heat to low, producing a soft boil and cook till tender, not mush.

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Add peas, green beans and carrot matchsticks. Stir well.

Add garlic powder, smoked paprika, saffron threads and red cayenne pepper.

Stir well, cover and cook on low heat till done to your liking. I went about 30 minutes to perfection. The peas will not be bright green. But sometimes I don’t want bright emerald green. Sometimes I want the olive green of battle to make my heart tick like it means it.

Serve or pack in covered containers for service as you desire.

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Notes: Turmeric has only one quality in common with saffron – the way it colors a dish. There is no flavor similarity. So for those cooks/chefs out there who say the two are interchangeable, they’re wrong. Saffron has a sharply distinct tanned leather scent turned to taste, if you can imagine that. Turmeric has a little bit of a metal flavor that lends itself well in dishes requiring an egg yolk flavor component.

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BENEFITS OF SAFFRON: 

 

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