Green Goddess Soup

This is Green Goddess Soup.  I call it that because just looking at its vibrant, green color makes me feel healthier and goddess-like.  Eating it is pure comfort and feels like a magical tonic, taking all the winter "icks" away.  It's really good stuff and necessary amongst all the holiday goodies right now!

This is a barely adapted recipe from my "Love Soup" cookbook, of the author's original recipe for Green Soup.  She has several different variations, and you could customize this to your own tastes and the season.  Chop some mushrooms and deeply brown them along with the caramelized onions and add to your soup.  In the spring, add some fresh asparagus.  In the summer, some fresh zucchini.  I've even added brussel sprouts and artichoke hearts before and been happy with the results.

Top the soup with sour cream, or your favorite crumbled white cheese, like feta or goat.  If you are really feeling fancy, make some homemade croutons from good-quality bakery bread.  Cube the bread, toss with olive oil and some salt, spread on a rimmed baking sheet and broil until golden and toasty.

I hope you enjoy this soup and make it often!

Green Goddess Soup
16 oz. baby spinach, washed and drained
16 oz. kale, washed and drained
1 large leek, well washed, white and light green parts ONLY chopped
1 t. sea salt, plus more to taste
1 medium Yukon gold potato, peeled and cubed
1 sweet onion, sliced
2 T. olive oil
good wine, white or red (optional)
4 cloves garlic, pressed or finely chopped
1-3 cups vegetable or chicken broth
pinch of ground chipotle pepper
fresh lemon juice to taste

Combine the spinach (reserve about a cup to puree raw into the soup at the end), kale, leeks and potato in a large soup pot with 3 c. water and a teaspoon of salt.  Bring the water to a boil, then lower heat and cover to simmer for about 30 minutes.
Meanwhile, heat tablespoon of olive oil in non-stick pan and caramelize the onion over medium heat.  This will take about 30 minutes.  Be patient, don't stir it too often, just let the heat do the work until they are a deep golden brown.  Don't try to rush the process by turning up the heat; the onion will scorch.  Add the onion to the soup pot, then add the remaining tablespoon of oil to the same pan, heat and saute garlic for about 1 minute, until fragrant.  Now add garlic to pot. 
Add enough of the chicken or vegetable broth to the pot to make it a soup consistency (some like their soups thin, some thick...I tend to like my soup thicker.)
Bring soup back to a simmer and taste.  Add lemon juice, salt, chipotle pepper and taste again.  Adjust seasonings if needed.  Add the fresh spinach and puree the soup, either with an immersion blender, or in small batches in a standing blender.  This is another reason you need an immersion blender, for smoothies and soups to keep you healthy!