Food & Nutrition
Souped Up

Souped Up

Super Power Green

1 bunch broccolini, cleaned and chopped
1 10 oz. package frozen spinach
2 zucchini, chopped
2 bunches asparagus, woody ends cut off and sliced into 3-inch spars
1 8 oz. can artichokes in water, drained
1 bunch kale, cleaned, removed from stem and chopped
1 bunch Italian parsley, rinsed and removed from stem
4 quarts low-sodium vegetable broth
2 tbsp. fresh lemon juice
Salt and pepper

Directions: In a heavy-duty stockpot, combine everything except the broth, lemon juice and parsley. Add broth until it just covers the vegetables and save remainder for another day. Bring soup to a boil and then lower heat and simmer for 45 minutes. Add parsley and lemon juice. With a hand blender, puree soup to desired texture. Add salt/pepper to taste. Serves 8.

-Recipe from the book Souper Jenny Cooks! by Jenny Levison, a.k.a. Souper Jenny,