Green soup is the best comfort food – healthy, tasty and nourishing. When the grocer delivered a larger than usual head of Romaine lettuce, I created this soup from scratch to save the greens from wilting away in the refrigerator. Now it is a family favourite.
In a large pressure cooker, warm 1 tbs ghee or olive oil. Add 12 cloves of garlic, whole or chopped. Add 4-5 shallots. Add 1 tsp freshly grated ginger. Add 1 small potato, cubed and a pinch of salt. Mix well.
Add herbs and spices: 1/2 tsp oregano, 1/2 tsp basil , 1/2 tsp crushed black pepper, 1/2 tsp turmeric and 1 tbs chopped fresh cilantro. Add a handful of fresh or frozen spinach and a large head of Romaine lettuce, chopped coarsely. Sauté.
Add 3 cups of bone broth (or 3 organic vegetable stock cubes with 3 cups water) Put the lid on and pressure cook until you get 3 whistles.
Open the lid, use a hand blender to blend the cooked greens.
Add salt as required. If you are using stock cubes, monitor the salt, as the cubes are already salty.
Serve hot with brown toast or sour dough bread.
By Linda Joseph Kavalackal,
Christ & Co.
