Green Goddess Soup {Vegan}

Mmm...good for the body and the soul.  This creamy vegetable soup is thick, tart and super satisfying, thanks to the brown rice.  It reminds me a bit of Panera Bread's Broccoli Cheddar Soup...without all of the junk.  It has EIGHT organic vegetables in it, it's vegan and all-natural.  As you can tell, I'm pretty excited to have discovered it, and recommend you make it if you are:

• ...vegan or vegetarian
• ...a vegetable lover
• ...lactose intolerant
• ...on a weight-loss plan
• ...need a way to get in more veggies
• ...need a way to make veggies taste good
• ...wanting a good lunch to bring to work all week
• ...in love with cream of broccoli soup

;) ...in any case, check out this deliciousness:

Leek, Broccoli, Asparagus, Zucchini, Celery, Lake, Parsley and Garlic Soup

Green Goddess Soup

Makes about 8-10 servings

Ingredients:

2 c leeks 

2 c broccoli 

2 c asparagus

2 c zucchini

2 c celery

2 c kale, stems removed

2 T parsley (minced)

2 cloves (1 T) garlic (minced)

1/2 c organic brown rice  - I used Jasmine

3 T olive oil

2-3 teaspoons sea salt 

Black pepper

1-2 T fresh squeezed lemon juice

Water 

Directions:

Step 1 - prep the veg: The first step is to wash and prep the veggies.   Chop all of the veggies (besides garlic and parsley) into bite sized pieces BEFORE measuring it. Mince the garlic and parsley.  Here's what mine looked like all prepped:

Step 2 - saute + soften:  In a large pot, heat your olive oil over medium heat.  Sprinkle sea salt over your veggies (you can always add more). Saute stirring frequently, until the veggies are very soft, and start to expel water, like this:

 Step 3 - water + simmer:  Add water - about 4-5 cups to start - enough to cover the veggies by a couple of inches (they will float up).  Cover the pot and simmer for 30 minutes, stirring occasionally.

Step 4 - thicken + season:  Mix in the uncooked brown rice, minced garlic and parsley. Bring to a boil and then return to low. Simmer for another 20-30 minutes or until rice is soft (taste test it!).

Step 5 - give it a lemony blenddddd:  Add in the 1-2 T lemon (I went with 2). Stick in the immersion blender (or, blend in a blender) and whiz away until you reach desired consistency. Add more water if you want to thin it out.  Taste and season/adjust with more salt, pepper, lemon.  You can let it simmer for a few more minutes if you'd like, but it's done.

This was really tasty with 2 teaspoons of Parmesan-Romano and a bit of Sriracha stirred in at the end.  I had 2.5 bowls for dinner tonight.  Enjoy!

FOOD RENEGADE

Saturday at Eastern Market: How to Shop & Eat Clean on a Budget

Generally we do our weekly shopping every Saturday at Eastern Market in the summer while local produce is bountiful!   Applying budgeting and awareness to the farm market trip is not unlike the way we choose to look at most areas of life.   First, a walk around the market to see who's got what and what prices are like.   By now, we have a good idea of which farmer stalls are local, who is growing 100% organic, who is growing "almost organic" (fertilized soil but organic sprays) and who the conventional supermarket re-sellers are. We know which farm to avoid; the ones who use a soy-based to feed for chickens, and the ones who have the highest prices on berries and greens!  After the walk-around, we get down to business; the whole process taking about 30 minutes.  Essentially, we've figured out our own personal "art" of farm market shopping and would encourage others to think more strategically about food too.  Without a bounty of good, fresh food in the house, it's MUCH easier to resort eating poorly.

So why the selection seen above?

We know we want/need 3 bunches of dark leafy greens every week - an essential part of our produce consumption - , mirepoix staples, a grill-able veggie (eggplant), tomatoes because they looked good and were cheap, some good "juicing" items (carrots, beets) and some gorgeous blueberries because they are almost gone for the season.  As far as protein, we chose eggs as they are a great, cheap source of protein ($2.25/doz) and a naturally raised chicken.

The list:  

Veggies

Chard (1 lg bunch)
Kale (1 lg bunch)
Broccoli (1 lg head)
Eggplant (1 lg)
Hot Peppers (1 quart)
Heirloom Purple Carrots (1 bunch)
Carrots (1 box)
Beets (2 lbs)
Ginger Gold Apples (1/2 peck)
Sweet Onions (3 large)
Blueberries (2 pints)
Amaranth (1 large bunch)
Heirloom tomatoes (4 very ripe large)

Protein:

3 dozen free range eggs
Whole chicken (6.25 lb)

Total cost $47.25  
((This will last a week for 2 people, including a few other staples in the pantry - beans, rice, etc.))

Metro Detroiters, if you could use some help coming up with your own strategy of eating clean (real, whole food diet) on a budget,  would like to learn some healthy snack recipes, food prep tips or do an entire "green" overhaul, check out our local business:
Green Dreams All-Natural Kitchen & Home Makeover