About the Recipe
You can use any green vegetables you have on hand. I used about 4 cups total (celery, zucchini, green beans and peas).
Recipe form Isis Isreal foodtureblogspot.com
Ingredients
Soup:
1 tbsp olive oil
1 1/4 cup leeks, finely chopped
3 cloves garlic, minced cone #1
3 stalks celery, diced cone #3
1 small zucchini, diced cone #1
3/4 cup green beans, trimmed and cut in thirds
3/4 cup fresh or frozen peas
3 tbsp fresh cilantro, chopped3
1/3 cup fresh parsley, chopped
1 3/4 - 2 tsp salt (taste as you go)
3/4 tsp freshly cracked black pepper
6 cups vegetable broth
1 tbsp freshly squeezed lemon juice
4 cups leafy greens of choice (I used half kale, half spinach)
2 - 15. oz cans garbanzo beans
Herbed Oil:subheading: Herbed Oil:
1/3 cup vegan parmesan-style cheese, grated (can sub with 2 tbsp nutritional yeast)
3 tbsp fresh parsley
1-1 1/2 tbsp fresh basil
1/3 cup olive oil
2 tbsp lemon juice
1 tsp maple syrup or a sweet vinegar then use a little less lemon
1/4 tsp salt
1/4 tsp ground black pepper
Preparation
Add leeks and garlic and celery and sauté about 5 minutes, stirring often.
Add vegetable broth and bring to a boil. Place lid on and Reduce heat to a simmer
Add , zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper
Add in lemon juice, green beans, peas and zucchini, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted. NOTE- I like to add the veggies in the last few minutes so they are crunchy and more flavorful. If eating over several days I will put the veggies in a mason jar and add them as I reheat or just add the broth to a bowl of raw veggies,.
Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated.
Serve soup with a drizzle of oil over top and enjoy!