One of the first things Sam and I did after we got the keys to our new place was to sign up for a CSA membership. It’s been great fun so far, having a big box of exuberantly dirty produce show up quietly on our doorstep every other week. We stuff it all into the fridge, and then methodically cook or snack on it for the next fourteen days. Normally I relish this kind of cooking challenge–being handed a bunch of ingredients and told, “Go!” But, if I’m being honest, my creativity has been wearing a little thin.
So this recipe is a case of extremely fortunate timing. Last Tuesday, I opened our CSA box to find, among other things, a huge bunch of dinosaur kale, three bundled broccoli heads, a bunch of gorgeous carrots, and a lemon. On Wednesday, I opened up my RSS reader to find a Food in Jars post with a soup recipe calling for kale, broccoli, carrot, and lemon. All it took was putting two and two together, and I had lunch for the rest of the week.
Marisa from Food in Jars calls this “hippie soup,” which seems accurate. For one thing, it starts by boiling vegetables instead of sweating them in oil. You just toss a big pile of greens and herbs, an armful of broccoli florets, some alliums, and a grated carrot into a pot with water, and cook everything until it’s blendable. The recipe called for nutritional yeast, which I didn’t have and don’t intend to buy. But I had some white miso in the fridge, and figured that adding it would give the soup body and savory saltiness. I also tweaked the ingredients a bit based on my mood and the contents of the fridge, swapping scallions for onions and skipping the spinach in favor of more kale. The soup came out vividly Christmas-green, and the flavor was surprisingly complex–I was worried it’d be bitter, but it was mellow and herbal instead. It definitely tasted “good-for-you” green, but in the best way. (I suppose this is how people feel about green smoothies, but I like this soup way better than any green smoothie I’ve ever had.)
Normally, when I write recipes, I try to give approximate weights and volumes for things like “a bunch of kale” or “the juice of a lemon.” But I’m not doing that here, because precision really, really does not matter with this soup. This kind of recipe begs to be fiddled with, and the greens and herbs are totally interchangeable. I used kale and parsley, but this recipe is a great use-up for whatever greens and leafy herbs you have around–chard, spinach, radish greens, beet greens, turnip greens, collards, carrot tops, cilantro, arugula, watercress, etc. You want about half the mass of the soup to be leafy greens and herbs of some kind, and the other half to be broccoli, scallions, carrot, and garlic. Beyond that, go nuts.