Greens Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.6
  • Total Fat: 1.8 g
  • Cholesterol: 54.6 mg
  • Sodium: 607.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Greens Soup calories by ingredient


Introduction

Inspired by the rice porridge made at the end of a shabu shabu meal, I needed a way to use up some of my fresh produce because I have limited storage space and it is delivered weekly. This ended up being a very hearty, very delicious soup!

Apologies for the vagueness of some of the instructions - I tend to measure by eye and time by a 'cook it til it's done' approach. Inspired by the rice porridge made at the end of a shabu shabu meal, I needed a way to use up some of my fresh produce because I have limited storage space and it is delivered weekly. This ended up being a very hearty, very delicious soup!

Apologies for the vagueness of some of the instructions - I tend to measure by eye and time by a 'cook it til it's done' approach.
Number of Servings: 6

Ingredients

    Greens:
    2 cups chard, chopped
    50 grams perilla leaves, chopped
    2 cups chopped bok choy
    1 bag of mixed salad greens (dark and leafy)
    2 leeks, split in half length-wise and chopped into 1 inch pieces
    2 cups chopped shitake mushrooms

    Broth:
    3 chicken boullion cubes
    a dash of whole black peppercorns
    1 tsp each of dried rosemary, thyme, oregano and basil
    2 eggs
    1L water (I didn't measure the water - add more as needed)

Tips

I was making it up as I went along and didn't time it, so it's very much an instinctual thing. The salad greens should disappear into the broth, and as the greens all wilt, they will contribute water so you may not need to add very much. Feel free to add whatever green veggies you like - I think it could be nice with some celery and green beans as well, or peas.


Directions

Bring the water to boil in a medium sized pot, and dissolve the boullion cubes in it.
Toss in the leeks and the rice
Add the greens, except for the mushrooms. Stir them and keep boiling them until they reduce a little.
Add the herbs and continue to boil the greens.
When the rice has finished cooking, add the mushrooms and lower the heat to simmer.
Stir in the eggs vigorously - try not to let it clump
Simmer on a very low heat without stirring for a few minutes
Serve it up!

Serving Size: Makes about 6 1-cup servings.