Greens = Great in soups - VeggieBoards
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#1 Old 04-14-2017, 06:29 PM
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Greens = Great in soups

Kind of a public service announcement about eating dark green leafy vegetables.

I was not a big fan of dark green leafy vegetables - maybe you can relate to this.

This changed pretty quickly when I tried putting dark green leafy vegetables in soups. The bitterness went waaay down, and the remaining flavor added to the spicy strength of the soup.

Then I found out that Italian, Vietnamese, African, and Portuguese cuisines had already discovered this fact many hundreds (thousands?) of years ago:

Portuguese-style lentil and kale soup:



African-style bean and collard greens stew:



Vietnamese-style pho noodle and greens soup:



Italian-style "wedding soup", with meatless meat balls:


_________

Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
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#2 Old 04-14-2017, 07:50 PM
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I completely agree! I've taken to using all kinds of greens in almost all my soups.
One of my favorites now is my version of hot/sour mushroom tofu with baby bok choy
Kinda unrelated, but as a cilantro-hater I was pleased to find Thai basil for Pho!

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#3 Old 04-14-2017, 09:51 PM
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You may be interested in caldo verde, also a very popular soup in Portugal.
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#4 Old 04-14-2017, 10:25 PM
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Good in curies and in asian dishes too.
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#5 Old 04-15-2017, 02:41 AM
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I incorporate leafy greens daily, especially in salads and soups! People think of salads as lettuce and veggies. But you can add a layer of flavor by chopping and adding different kinds of leafy greens into a salad too.

I grow my own collard greens much of the year, and add them to bean and vegetable soups. I also add bok choy (white and green parts) to tofu or chickpea and veggie stir fries, with a tahini or peanut thai sauce. My partner (who is not a fan of leafy greens) will eat them if I add the thai sauce lol.

Mustard greens are very spicy and go well in soups.

These are some of the leafy greens I enjoy: dandelion (surprisingly high in calcium), turnip greens, beet greens (also excellent in creamy beat soups), collard greens, bok choy, kale, romaine lettuce, and spinach.

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#6 Old 05-09-2017, 01:07 AM
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Looks great, especially the pho noodles! I saw a recipe for a spinach and lentil soup somewhere that also looked interesting to try.
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#7 Old 05-11-2017, 09:11 AM
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I have realized that I like some greens and don't like others. I think that they can be pretty interchangeable. If a recipe has one I don't like, I just sub in one I do like.

I really like mustard greens. They are so good in dals and other lentil dishes.

For brothy soups I really like swiss chard and bok choy. Something about the smooth textures as opposed to the curly textures seem to work well for me.

Spinach is a good go to green that I usually have on hand and can throw into most anything.

I was going to post a link to a tortilla soup with chard but my post count isn't high enough yet.
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#8 Old 05-11-2017, 10:10 AM
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If you're blessed with an abundance of greens, be it wild, homegrown, or otherwise, but can't possibly eat them all before they wilt/die out/go bad/etc., you could dehydrate them to add to soups, smoothies, etc. later. I've heard folks mention making powders with them after dehydrating. A good way to preserve all those nutrients. I'm thinking of harvesting all the wild plantains and dandelions I can get throughout the season and doing this, as I miss them dearly when the weather turns cold.

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#9 Old 05-23-2017, 01:08 AM
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Wowwwwww, yummy. Some bitter green vagetables are suitable for soup.
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#10 Old 05-24-2017, 06:51 AM
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Asians have the best leafy greens.

Also for anything not just soups broccolini, broccolini broccolini - broccoli crossed with kai-lan (chinese kale)

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#11 Old 05-24-2017, 06:57 PM
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I make a delicious simple cannelini bean soup with kale. The secret is mashing one drained can of beans into vegetable broth to make it "creamy" while leaving a second drained can whole. Add salt, pepper, rosemary or thyme, and kale. That's it!

(Though you can add onion or garlic to give it complexity. I add onion or garlic to most things I make).


Also I recently added collard greens to a plain lentil soup with onions, and it really gave it deliciousness.

I love sautéed spinach though. Everywhere. Spinach is a little milder than kale.

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Last edited by Thalassa; 05-24-2017 at 07:05 PM.
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#12 Old 05-25-2017, 06:00 AM
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We had a LOT of greens the other week from our CSA share - two kinds of kale, some spinach, arugula, mustard, and sanposai - and cleaned them up, stripped the tough stems and saved them to make broth, cooked the greens down in some water, then blended them with the stick blender, then added lentils, radishes, onion, frozen green peas, black pepper, cilantro, cumin, turmeric, dulse granules, and I don't remember if there was more veggies, then some coconut milk and curry. It was divine. Shared with meat eaters as well as an amazing plant-based food artist and all were impressed. It made enough to be able to stick some in the freezer, too. Bonus!

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