Jade Soup
Cuisine: Vegetarian
Author: Charmian Christie
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
This soup got its name from its beautiful green colour. In addition to the punch of colour, it also has a punch of flavour. In the winter, cut back the portion and eat it hot as a starter; during the summer, chill it and serve for a light dinner on a hot night.
Ingredients
  • 1 medium leek, cut in half lengthwise and sliced into ¼-inch | 5mm circles, white part only
  • 2 Tbsp | 30 mL olive oil
  • 4-6 cloves garlic (1 tbsp | 15 mL) crushed
  • 4 cups | 1 L vegetable stock
  • 1 medium red potato, peeled and cubed
  • 1½ tsp | 7 mL salt
  • ½ tsp | 2 mL black pepper
  • 1 medium zucchini, cut in half lengthwise and sliced into ½-inch | 1 cm half-circles
  • 2 cups | 500 mL firmly packed spinach leaves (1/4 lb | 125 g)
  • 1 cup | 250 mL firmly packed arugula
  • ¼ cup | 50 mL fresh parsley
  • ¼ cup | 50 mL fresh chives
  • ¼ cup | 50 mL firmly packed fresh basil
Instructions
  1. Over medium-low heat, sauté the leek in the olive oil or 4 to 5 minutes, until wilted.
  2. Add the garlic and sauté another minute, stirring constantly.
  3. Add the stock, potato, salt and pepper, cover and bring to a boil over high heat. Turn the heat down and simmer on low for 10 minutes.
  4. Add the zucchini and simmer fo another 10 minutes.
  5. Add the spinach, arugula and herbs and simmer for another 2 to 3 minutes.
  6. Purée the soup.
Notes
Excerpt printed with permission from Soup: A Kosher Collection by Pam Reiss. Published by Whitecap Books ©2011.
Recipe by The Messy Baker at http://themessybaker.com/2011/10/08/recipe-jade-soup/