This soup is easy to make and bursting with bright flavors.
Guest post by Food for Health Editor Susannah Patton
Several years ago, my sister introduced me to possibly the most delicious broth I’d ever tasted. The recipe was from The Cancer Fighting Kitchen, by author and chef Rebecca Katz. Our mother was ill with cancer, so my sister simmered large vats of this delicious stock as we worked to produce palatable and nourishing offerings. The resulting broths developed a deeply layered and satisfying flavor that’s hard to describe. The soup did not cure our mother, but it did nourish her — and all of us, during the hardest period of our lives.
Recently, on a gray and damp day, I made a batch of soup inspired by another Rebecca Katz recipe. This one uses vegetable broth and is full of healthy greens, with lemon zest and pepper flakes for pop and potato for creaminess. I added juice from a lime as well to increase that tart zesty flavor. Once done, I contemplated the emerald green liquid in a bowl. I took a sip, expecting something “healthy tasting.” Instead, I was greeted by a burst of bright flavor, one that evoked springtime and sunshine. The soup is easy to make. The original recipe calls for collards and green chard. You can also easily add or replace it with kale, spinach, or any other green you prefer.
Rebecca Katz’s recipe also calls for her “Magic Mineral Broth,” a fantastic vegetable stock recipe for the more ambitious. In this version, I use store-bought vegetable broth, which is completely acceptable. Delicious, in fact.