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Chicken (or Vegetable) Broth with Greens
Difficulty Level Easy
Well here it is, the first Soup of the Week for 2010. In keeping with the season of resolutions, I have given you a recipe that is about as simple and as healthy as you can get. There isn't much to this, just lots of green leafy vegetables and some good stock. I know it sounds a bit bland, but it really isn't at all. I've been nursing a nasty cold for the past week and this bowl of soup just made me feel so much better.
You can use as many different kinds of greens as you like. The key is to start with the sturdier greens and add the more delicate ones last. I used broccoli, napa cabbage, baby bok choy and spinach, but feel free to use whatever is available. I used chicken stock, but for a vegetarian and vegan soup use vegetarian stock.
INGREDIENTS
| 1 liter | chicken or vegetable broth |
| salt and pepper, to taste | |
| 1 medium‑sized | head of broccoli, the stem peeled and cut into strips, and florets cut to medium-size |
| 1 | small head of napa cabbage, cut into 1 inch strips |
| 1 | handful of baby bok choy |
| 1 | handful of spinach, ripped into bite-sized pieces |
| 1‑inch | piece of fresh ginger, grated |
PREPARATION:
- Bring the chicken broth to the boil in a medium-sized pot. Season to taste with salt and pepper.
- Add the broccoli stems, the broccoli florets and the strips of napa cabbage. Cook for 25 seconds. Wait five seconds, and then add the baby bok choy. Wait another five seconds and then add the spinach
- Stir everything together. Place grated ginger in the bottom of soup bowls and ladle soup on top.
Adapted from Globe and Mail, December 30, 2009
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