Hot green nourishing soup

I don’t know about you, but after the excesses of holiday eating, I’m so ready for something simple and nourishing.

I was inspired by a recent segment on The Splendid Table podcast about basic green soup.

I also am a big fan of The Soup Peddler‘s (colorful Austin vendor of soups, juices, smoothies, and more) green detox broth.

Here’s my mashup, made in an Instant Pot using an immersion blender. I now have some good simple eating for the week and some to put in the freezer.

You can easily make this vegan or Paleo using your own adaptations. Recipes are for inspiration!

Ingredients:

  • 2 tablespoons of ghee, bacon grease, coconut oil, or olive oil
  • 2 large yellow onions, peeled and sliced
  • 1 teaspoon sea salt
  • black pepper to taste (optional)
  • 3 cups water, vegetable broth, or chicken broth
  • 1/4 cup Arborio rice (improves texture after blending)
  • 16 cups of leafy greens, herbs, broccoli, and zucchini (whatever is green and in season), coarsely chopped
  • 4 cups water, vegetable broth, or chicken broth
  • a pinch of cayenne
  • 1 tablespoon lemon juice
  • any other seasonings desired
  • olive oil to garnish

Steps:

  1. Set Instant Pot to saute and add fat, onions, salt, and pepper.
  2. Stir occasionally while cooking for 5 minutes, lid off.
  3. Stir, put the lid on, seal, and pressure cook for 20 minutes. Release pressure and remove lid. Onions should have a nice caramel color.
  4. Stir in 3 cups water or broth and 1/4 cup Arborio rice. Put the lid on, seal, and pressure cook for 1 minute. Release pressure manually and remove lid.
  5. Stir in the green veggies and add 4 more cups water or broth to Instant Pot. Pressure cook for 4 minutes. Release pressure and remove lid.
  6. Use an immersion blender in the pot, blending until contents are liquified.
  7. Add cayenne and lemon juice to taste. Adjust seasonings as desired. Garnish with olive oil.

Jazzy InstantPot Wild Rice Pilaf

I got myself an InstantPot (deeply discounted during Amazon Prime days in August), and I’ve been experimenting with it. I’ve added wild rice and legumes back into my diet after eating Paleo (grain- and legume-free) for years, because my body functions better with the extra fiber. My doctor says they act as prebiotics, feeding healthy gut microbes. I feel good!

I’m loving wild rice! It’s got a nutty taste, a pleasing chewy texture, and is a native American food full of fiber.

I’m also loving InstantPot cooking. Even people who “can’t cook” can just follow the many recipes now available and come out with good food in not much time.

I’m a jazzy cook — I like to improvise from a master recipe, which this is. A pilaf is perfect for that: it’s a traditional Middle Eastern/Indian rice dish cooked in a broth, to which you add whatever you’ve got on hand that “goes with”.

fullsizeoutput_480I use the InstantPot’s Sauté function to soften a chopped onion (and/or shallots) and a couple of stalks of celery in olive oil or butter or ghee. You can add chopped garlic if you like, right before adding a cup of wild rice — garlic scorches easily. Mix well, sauté for another minute, and add 3 cups of mushroom, vegetable, or chicken broth.

I switch to Pressure Cook (high) and set the timer for 15 minutes, with the vent closed. When the timer goes off, I let it sit for 10 minutes and open the vent.

Then I stir the additions in while it’s hot! I like to add 1 cup of cubed cooked chicken, 1/2 cup pecan pieces, 1/2 cup dried cranberries, 1-2 cups roughly chopped baby spinach, 1 cup thinly sliced baby Portobella mushrooms, and 2 tablespoons chopped Italian parsley.

Mix well. The mushrooms and spinach should wilt from the hot wild rice. If not, put the lid back on the InstantPot and set it to Keep Warm.

Here’s the creative part:

  • Instead of chicken, add turkey or duck.
  • Instead of pecans, try walnuts or almond slivers or pistachios.
  • Instead of cranberries, add raisins — or sprinkle fresh pomegranate seeds just before serving for their gorgeous color, texture, and flavor.
  • Substitute chopped kale or chard (minus thick stems) or another mild green for the spinach.
  • Add any herbs you like. Sage, thyme, and rosemary would definitely work, in my opinion.
  • Adding green onions at the end adds flavor and color and texture.
  • To balance the sweet savoriness of the pilaf with cranberries, add a bit of a good tasty vinegar, lemon juice, or dry wine (not cooking wine, usually too salty). Add by the teaspoon and taste often to avoid adding too much.

Mix well. The mushrooms and spinach should wilt from the hot wild rice. If not, put the lid back on the InstantPot and set it to Keep Warm.

If there’s extra liquid, you can pour it off, add a tablespoon of chia seeds to thicken, or leave it soupy. To make it creamy, add cream cheese or sour cream to taste and stir well to melt and blend.

Season to taste with sea salt and freshly ground black pepper.

I invite you to see what you have on hand, sense if it would fit well with the other ingredients, and experiment! Share in the comments what worked for you!