What if all your favorite ingredients jumped in pool of green goodness? It could happen.
It’s tough being a Raiders fan. But it does take the pressure of having to ever get worked up over the Super Bowl. This year, once again, I have no skin in the game, which clears the way to concentrate on snacks.
This “soup” is more of a pesto-like base that is diluted with hot water to become the venue for a pool party of your favorite ingredients. Ever since seeing it on a list of “best yet most ignored recipes of 2015,” I’ve been wanting to make it. It’s got it all—fresh greens and savory herbs, spicy ginger, hot peppers, edgy garlic, creamy almonds and a sweet touch of honey. A severe lack of both exercise and vegetables has only intensified my desire to have a batch of green goodness on hand.
Disclaimer here: This is not for everyone, as attested to by some haters in the comments on the original recipe. If you want a thick creamy soup that is filling on its own, make yourself a batch of the best squash soup ever. This make a thin, flavorful broth which can be sipped like therapy on its own, or used as the backdrop for all manner of yummy things. I also find it pretty irresistible in its undiluted form where it can be used like pesto: spread thinly on toasts, bruschetta style; dabbled atop burrata; swirled into hot grains, pasta or roasted veggies, etc.
I totally support the pursuit of tradition. Go boldly into the meaty, cheesy, creamy core of the Internet to find classic super bowl snacks. But while you’re getting chips and cheese and potato skins and fixin’s for chili (don’t forget the killer cornbread) and seven layer dip, throw some greens and citrus, ginger and peppers in your cart. Whir up this concoction in the food processor it will sit quietly ready for when you crave an instant bowl of health and comfort.
With a thorough tour of the produce department and very little time or effort you can make a supply of this and know you have paid your health insurance premium through winter.
Roasted kabocha squash filled with green goodness and topped with frizzled shallots and toasted seeds. Can you say extra credit?
The Souper Bowl of Green Goodness
AKA Heidi Swansons Spicy Green Soup
Serves 4 to 6
Ingredients:
- 4 cups (1 liter) water
- 3 medium cloves garlic
- 3/4 cup (20 grams) firmly packed basil leaves
- 1 1/4 cups (35 grams) firmly packed cilantro leaves and stems
- 1/4 cup (7 grams) lightly packed mint leaves
- A thick 2-inch piece of ginger, peeled and sliced
- 3 tablespoons extra-virgin olive oil
- 2 small serrano chiles, stemmed
- 1/2 cup (45 grams) sliced almonds
- 1 teaspoon fine-grain sea salt
- Zest of 1 lemon
- 1 tablespoon runny honey (Vegans- do your workarounds)
Options for Making it Awesome:
- Poached eggs, hot white beans, soba noodles, or brown rice, to serve
- Chopped black olives, lemon wedges, toasted almonds, shaved green onions, or roasted, sliced mushrooms (or other oven-roasted vegetable), to top
Method:
- In a saucepan, bring water just to a simmer.
- As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.
- Taste and adjust to your liking; the paste should be strong and spicy.
- Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don’t want it to return to a simmer, but you do want it very hot.
- Taste and adjust the seasoning—a bit more salt or a squeeze of lemon juice. (Editors’ note: Don’t skimp on the lemon!) Ladle into bowls with your chosen accompaniment and enjoy on its own or topped with any of the suggested toppings.
Bonus Recipe
I ran across this recipe for Vegan bouillon (see way below). I have not made it yet, but the fact that it includes miso and nutritional yeast—two totally weird tastes that I love—made me put dried mushrooms at the top of my shopping list. It’s an umami bonanza.
Vegan Bouillon
By Joe Yonan The Washington Post
Makes 1 cup; enough for sixteen 1-cup servings of broth. The bouillon paste can be stored in an airtight container at room temperature for 4 to 6 weeks or refrigerated for 3 to 4 months.
Ingredients
1/2 cup nutritional yeast
1/4 cup porcini mushroom powder (may substitute 6 tablespoons shiitake mushroom powder; see NOTE)
1/4 cup white miso
1/4 cup canola or other neutrally flavored oil
3 tablespoons low-sodium soy sauce
1 tablespoon onion powder
1 tablespoon granulated garlic (powder)
1 tablespoon celery seed
2 teaspoons sea salt
Method:
Combine the nutritional yeast, mushroom powder, white miso, oil, soy sauce, onion and garlic powders, celery seed and sea salt in a food processor; process to form a thick, smooth paste.
Use right away, or transfer to an airtight container.
Note: Make your own mushroom powder by crumbling dried mushrooms in a blender, food processor or a clean electric coffee grinder and processing until finely ground.
