This is a recipe that is based on the teaching of my aunt Raymonde. When I first moved into our house, she and my parents drove down from Montreal for weekend visits. We would go to the farmer’s market, which was quite fun with aunt Raymonde and my mom, and always came back with some sort of leafy greens (Swiss chard was her favourite). She taught us how to make a cream of vegetable with pretty much any leafy greens, although she often would only use Swiss chard leaves. My baby food purees for my boys when they were little were largely based on this recipe adapted with less spices. I have modified it over the years to what has become known in our house as the “green soup”. You can substitute pretty much any green vegetable in this recipe. Really whatever you have on hand including broccoli and their stems, asparagus etc…This is really a base for any cream of vegetable.

Cette recette est basée sur mes souvenirs de la cuisine avec Tante Raymonde. Lorsque nous avons déménagé dans notre première maison, mes parents et tante Raymonde venaient en visite de Montréal pour une fin de semaine de temps à autre. Nous allions souvent au marché des fermiers et revenions à tout coup avec des légumes verts tel que de la bette à carde (drôle de traduction!). C’était sa préférée et souvent le seul légume vert de sa recette. Mes cubes de nourriture en purée pour mes garçons lorsqu’ils étaient petits étaient en grande partie basée sur cette recette. J’ai adapté et ajouté à sa recette au fil des années pour créer ce qui est devenu dans notre maison comme étant la “soupe verte”. Vous pouvez remplacer à peu près n’importe quel légumes verts dans cette recette. C’est vraiment une recette de base pour faire une crème de légumes.

Ingredients:

• 1 bunch each rapini, swiss chards leaves, kale, spinach and coriander.
• 2 zucchini sliced  (I often add leftover broccoli or asparagus).
• 5 potatoes (to thicken the soup, I often freeze leftover mash potatoes or cooked rice to use in this soup)
• 3 garlic cloves
• 1 large onions
• 3 tbsp of vegetable broth concentrate (powder or liquid). I have discovered the Better than Bouillon brand and it has become my favorite.
• 1tbsp of garlic salt and celery salt
• 1 tsp of pepper

In a large dutch oven or stock pot, place the coarsely chopped rapini and cover with water. Bring to boil and cook for 15 minutes. In a separate pan, fry the chopped onions and the minced garlic in oil for 3-4 minutes or until onion is browned. Add the zucchini  and sweat for a couple of minutes. Add the onion mix to the pot with the rapini. Chop all the other greens and add to the pot as well. (If you are not using rapini, you would fry the onions in the stock pot and add everything in there). Add the potatoes cut into small cubes, 3 tbsp of vegetable broth concentrate and the spices. Add enough water to cover the greens completely. Again if you are not using rapini and do not have any liquid yet, you would add 6-8 cups of water or homemade broth.

Cover and simmer for 30-45 minutes or until the potatoes are tender. Remove from heat and using a hand blender (or a blender), puree the mixture.

Serve with crackers for a boost of antioxidants and vitamins!