I had a vegetable bin full of mostly green vegetables that needed to be used up before they went bad, so I decided that the easiest way to prepare them would be in a soup. Even though it is quite hot right now, this soup can be eaten at room temperature, so once it is cooked a quick warming in the microwave is all that is needed for a fast and healthy lunch or light dinner suitable for summer weather. Just add a protein source to complete the meal, and a starch if you like. For a creamier soup, add a cup of milk, but I found the soup to be creamy enough without it. Have a great summer day, and remember to social distance and wear your mask in public!
Green Vegetable Soup
2 T. canola oil
1 container (5 oz.) fresh baby greens (I used a spinach and arugula blend)
2 cloves garlic, minced
1 bag (12 oz.) microwaveable broccoli florets, cooked
1 bag (12 oz. or 2 C.) frozen peas
4 cups vegetable broth
1 C. sliced scallions
1/2 C. flame-roasted green chiles (this one is my favorite)
1/2 T. tajin seasoning
1/2 tsp. salt
sour cream or plain yogurt (optional)
Heat the oil in a large stock pot over medium heat. Add the baby greens and cook for a few minutes until wilted. Add the garlic and cook 1 minute longer. Stir in the broccoli, peas, and broth. Bring to a boil. Reduce the heat to medium and cook until the peas are softened, about 5 minutes.
Remove from the heat and stir in the chiles, tajin seasoning, and salt. Let cool for 15-20 minutes. Use an immersion blender and process until smooth. Top individual servings with sour cream and a sprinkle of tajin seasoning, if desired. Serves 4.
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