souper green soup

You guys, how could I not close out the year without a good pun?

I’ve been struggling with a weird illness over the past few days that has resulted in complete loss of my voice, but almost no other symptoms. So I want to be bouncing around doing productive things (read: grocery shopping and yoga) but when I go places and talk people are like “GO HOME AND DRINK TEA.”

Admittedly there is also a coughing/sore throat aspect to this illness, but I’m not snotty or pukey at all.

Don’t you want to read about food after this?

As I mentioned I was in NYC for a conference, and all of my other work peeps were getting together on Saturday night. I declined the invite, explaining that I was staying with college friends. So then when I showed up bright and early Sunday morning with no voice they were like “OHHHH what did YOU do last night?” and “Don’t talk to any customers.”


‘Twas a cold and rainy day when the GS and I both got back from NYC, stayed in and worked from home like little sick babies with real jobs. (He has the cough and sore throat but has maintained his voice. Unfair.)

So I decided soup was an absolute necessity. And then I packed it with green stuff so that it would be like a magic health potion to make us all better.

And so that I could feel better about eating a loaf of bread on the side.


Souper Green Soup

1 leek, chopped and rinsed

1 lb Brussels sprouts, ends removed and halved*

3 broccoli crowns, chopped

5 cloves garlic

3 cups kale

3 stalks celery, chopped

2 Russet potatoes, peeled and chopped

2 boxes of stock (I used vegetable but chicken would be fine)

2 Parmesan rinds (optional, if you have them)

olive oil, salt, and pepper

Chop up allllllll the vegetables. I heated up some olive oil in my big soup pot and just started adding things to it as I was finished chopping. Season as you go, a little salt and pepper with each addition. I think I also threw in some oregano? Optional.

*I left out a few of the Brussels so that we could have a crispy and photogenic garnish.

Once everything has gotten a chance to get good and toasty in there, add the stock and Parmesan rinds. Bring to a simmer and let it go for at least 2 hours. You can also definitely do this in a crockpot.

Use an immersion blender to get it all nice and smooth. If you don’t have one, put it on your Christmas list. And in the mean time, carefully transfer it to your food processor or blender and blend in batches.


This soup is vegetarian and also very easily made vegan by leaving out the Parmesan rinds. I just like the cheesy flavor they add. It was SO GOOD. It had so much flavor and I felt great about eating a whole bowl. Which is positive, because I have about 15 more servings leftover.


Pairs nicely with goat cheese toast and cough drops.

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