Served as a refreshing, cold soup during the warm months (our preference), or hot at any time of the year, this JAZZy Improvisation is so packed with nutrition, fiber, rich flavors and chewable ingredients, that it can satisfy as a meal by itself.
Ingredients can be substituted, depending upon whatever similar leafy and root vegetables are available at cooking time.
Since this soup becomes more flavorful with time and stays fresh for 10-12 days on the refrigerator’s colder (low) shelves, it is OK, and practical, to prepare larger quantities and serve it at intervals of 2-3-4 days, in rotation with other dishes. Use organic and locally grown ingredients when available.
Ingredients:
1 bunch fresh Kale (or Rainbow Chard)
1 bunch fresh Arugula
1/3 medium size Red (or other) Onion
5 cloves raw Garlic
1 large fresh Celery Root
3 stalks Celery
1 Parsnip
2-3 large Carrots
1 large or 2 medium Heirloom (or other) Tomatoes
1 medium bulb Fennel
½ cup Extra Virgin Olive Oil
½ cup chopped fresh Basil (or 2 tablespoons dried Basil)
¼ cup chopped fresh Tarragon (or 1 tablespoon dry Tarragon)
1/8 teaspoon dry Rosemary powder
1/8 teaspoon dry Thyme powder
½ teaspoon sweet red Paprika powder
¼ teaspoon Turmeric
¼ teaspoon Ginger powder
1 cup Rice Milk
3 cups Organic Vegetable Broth
2 whole Eggs
2/3 cup Lemon Juice
1 tablespoon Honey
Pinch Cayenne Pepper
Pinch Sea Salt
Wash and peel veggies (see “Save Water, Health & Time” under this blog’s “Food Safety” category for tips on fast, easy and thorough produce cleaning).
Slice leafy items into 2 inch or narrower strips—except for the herbs (basil, tarragon), which should be finely chopped.
Chop root vegetables, fennel and tomatoes into bite-size chunks and mince onion and garlic into smaller pieces.
Prepare all ingredients before you begin cooking.
On low heat, sauté onions in olive oil until translucent.
Add garlic and continue sautéing (and stirring) for ½ minute.
Add tomatoes and continue sautéing until they are soft.
Add the fennel, root vegetables and 1 cup of the vegetable broth, cover pot and simmer until root veggies begin to soften.
Add the leafy veggies and fresh herbs. Cook & stir for 1 minute, then add the dry herbs and spices, one by one, stirring them into the mix thoroughly.
Add the rest of the vegetable broth. Cook for 5 minutes. Add hot water to cover the veggies, plus 2-3 more inches of water.
In a blender, mix and beat eggs, honey, lemon juice and rice milk until frothy.
When all the ingredients in the soup are soft enough to eat, remove pot from heat and wait 2-3 minutes for it to cool a bit.
Very slowly, pour mixture from the blender into the soup, stirring all the time to prevent the eggs and rice milk from curdling.
Adjust flavor to your taste. Lemon, honey and salt should be well balanced to provide a tangy and savory flavor.
Cool soup and refrigerate.