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Green Soup

Green Soup

Recipe by April Norman

The delicious meal will keep you warm for days! Chocked full of hearty and nutritious ingredients, each bowl will delight you. Best served with a multi-grain cracker crumble and love. I made this one last week and didn't get a picture! So, please be assured, it is very green. For complete nutritional data, please copy and paste this link into a new tab in your browser: http://nutritiondata.self.com/facts/recipe/3211765/2?quantity=6.0&nc=1&autosave=form.info.autosave

3 stars

Prep time: 30 minutes

Cook time: 1 hour

Total time: 1 1/2 hours

Yield: 6

Calories per serving: 170

Fat per serving: 5g

Ingredients

  • 2 small Turnip, peeled and cut into cubes
  • 5 leafs Kale, rolled, cut down the center, then cut 1 inch sections
  • 1/2 bunch Cilantro, leafy tops chopped
  • 2 whole Thai Eggplant, top and bottom removed, cut into 1 inch chunks
  • 1 large Parsnip, peeled, sliced
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Dried Sweet Basil
  • 1/2 teaspoon Ground Cumin
  • 2 tablespoons Olive Oil
  • 1 large Chicken breast, cut into 1 inch cubes
  • 5 cups Water
  • 1/2 teaspoon Himalayan Pink Salt

Cooking Directions

  1. Brown chicken in large pot with Olive Oil.
  2. Add 5 cups water, parsley, saffron, cumin, and salt. Bring to a boil on high heat while preparing the remaining ingredients.
  3. Add the remaining ingredients and let boil for 20 minutes on high heat.
  4. Add the sweet basil, and turn down heat to medium. Allow to simmer/gentle boil another 30-40 minutes, stir every 5 minutes.
  5. Check a larger hard vegetable for desired tenderness, and remove from heat if easily cut with fork. If it is still hard, keep it on for another 15 minutes.
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