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Green Soup

Contributed by Leah Mojer


  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 2 heads broccoli, cut into florets, stems chopped and set aside
  • 2 medium zucchini chopped
  • 1 lb baby spinach or adult spinach stems removed 
Bunch of Fresh basil and fresh tarragon chopped
  • 1/2 C finely shredded Pecorino Romano cheese olive oil salt and pepper


I made the soup realizing the amount of bright green veggies we had in the farm kitchen. Broccoli, zucchini, bags and bags of spinach. It originally was going to become broccoli cheddar but as this is my time of year- and I'm sure I'm not alone- where pounds sneakily reappear on my body I decided to take advantage of the healthful power of green! 

Alliums (garlic & onions) and black pepper stand in as the flavor enrichers rather than cream or butter and just a handful of grated pecorino cheese went a surprisingly long way in making this soup ultra-satisfying.

Here's my best effort to size down the recipe from almost four gallons down to a proper soup pot!

  1. Heat olive oil in a deep pot and sauté onions and garlic until fragrant.
  2. Add broccoli stems and add enough water just to cover the broccoli. Let simmer 10 minutes until tender. 
  3. Add broccoli florets, zucchini and salt to season and cook until bright green and just tender, about 5 minutes.
  4. Stir in spinach and shut off heat. 
  5. Add pepper, chopped herbs and pecorino and blend with an immersion blender, seasoning to taste, adding more salt, herbs, etc until desired green flavor. 
  6. For an even smoother texture, blend the soup in a blender, taking care not to fill to high!

Voila. One. Mean. Green. Eating machine!

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