In case the title didn’t make it obvious, this soup is very green.
And I’m afraid I don’t have a witty anecdote or sage advice to go along with it.
I was simply cleaning out the fridge to make room for my latest goodies from the farmers market, so I tossed the random vegetable stragglers into a pot and hoped for the best.
In truth, this soup was excellent. Smooth, creamy, flavourful, and a very pleasant surprise. The dill was the shining star here, even though there wasn’t a ton of it – but perhaps I feel that way because I love dill.
How do your fridge-clearing experiments turn out?
A Very Green Soup
gluten-free, dairy-free, vegan, vegetarian, soy-free
1 small bunch of green onions, chopped (about 1 cup)
1 medium-sized zucchini, chopped
1 cup green beans, chopped
1 small head of broccoli, chopped (about 1 cup)
2 cloves of garlic, sliced
A few sprigs of fresh dill, to taste
salt to taste
Put all of your vegetables into a pot and add just enough water to cover them. Bring the soup to a boil, then simmer on medium heat for about 30 minutes, or until all of the vegetables are tender.
Blend the soup until creamy, and add salt to taste.