You know those freezing, clammy days when all you want is comfort food?
Cold, crunchy salads and vegetables just seem like anything but comfort.
BUT…alas, your calorie-conscience reminds you that those vegetables are what you need… and on top of that, your winter waistline warns you that one more holiday carb-and-cheese-filled indulgence and you just might not ever fit back in that bathing suit come summer.
Soup. Salad. Which to choose?
When faced with either/or, I usually opt for both/and.
I make a soup. With the veggies of a salad. And I serve it piping hot and silence my inner waistline- and calorie-critic.
I do this with nearly EVERY soup we serve. (Thai curry, minestrone, chicken soup, tomato basil, even canned soup!)
Spinach is basically tasteless, and cooks down fast, so it works really well. I just put a huge handful per serving into the big soup pot!
Click here for my “More Greens Resolution,” and hacks for going through a whole 1lb. box of greens in a week without wasting a single leaf!
Click here for my “Whole Box Spinach Archives” to see my collection of spinach recipes.
The only time I pre-cook my greens for soup is if:
I’m using stiff, hardy greens like kale, mustard greens or Swiss chard.
I’m only warming 1-2 servings of soup. (The volume of the liquid is too low to quickly cook down the spinach - so I just saute it in oil before adding my soup.)
Other than that - just grab a massive handful per serving, stir it in, cook a few minutes - and voila!
And - don’t be afraid to eat canned soup! Make it ULTRA-gourmet by adding a drop of a Vitality essential oil that complements that kind of soup along with your spinach!
Here’s to the assurance that comfort food can be easy, and healthy! Bon Apétit!