I made this brightly colored soup quite often when I was a single mom, always keeping some in the freezer should I ever catch a cold–that way I would have something nourishing to eat when I didn’t have the energy to cook. I kept quarts of it in there “just in case”. Someone told me I was a true Virgo for doing this.
Years later, now remarried and my daughter grown, the soup turned into a family and friend favorite with one of my friends dubbing it “crack soup” because she craved it after one serving. The flavors are fresh and invigorating while the heat from the ginger and chiles give you a dose of feel-good endorphins! So, because this is the first week that our Phoenix mornings have felt slightly crisp, I plan to make crack soup soon to support our immune systems and keep them strong. I believe in you Immune System!
One of the things I enjoy doing and teaching others, is how to use food as supportive and preventative care. Many people only think to have a bowl of healing soup when they are already sick, however, when the weather changes from warm to cold it’s important we nourish it with foods that help it adjust to new temps. That is why I believe so many cultures around the world serve brothy soups during cooler months–to keep our cores warm and supported. I encourage you to double this recipe and store some in the freezer for yourself, your family, or others in your circle. And feel free to name it whatever you want!
INGREDIENTS
1-quart vegetable broth, chicken broth, or bone broth
1 small purple onion, diced
1 head of garlic, left whole
2 stalks of celery, diced
1” knob fresh ginger, peeled and minced
3 carrots, trimmed, diced
1 tsp. ground turmeric
1 jalapeño chile (or more), deseeded, minced
1 bunch of greens, trimmed, roughly chopped (kale, quelites, Swiss chard)
4 cups water
1 tbsp. olive oil
sea salt to taste
black pepper to taste
juice of one big lemon
handful of cilantro leaves as a garnish
OPTIONAL ADD-INS
Cooked farro, wild rice, pasta, quinoa, beans
METHOD
First, roast your garlic. Set your oven to 400 degrees. Slice the head of garlic in half horizontally. Place on a square piece of foil and drizzle with a little bit of olive oil, then seal, making a little bundle with the foil. Place in the oven and bake about 30 minutes. Your home will smell amazing. That’s when you know it’s done.
While the garlic is roasting, place your soup pot over medium heat, add the olive oil. When the oil is warm add the purple onion, celery, ginger, carrots, and chile. Sauté for 2-3 minutes, stirring constantly, it should be very fragrant. Next, add the broth and water. Bring to a boil, and then turn heat down to a simmer. Add turmeric, stir and cook for another 15 minutes.
Once the garlic has finished roasting, open the bundle and allow it to cool a few minutes before squeezing out the roasted flesh from the skin. Place the roasted cloves in a blender. Add one cup of the soup broth to the blender and pulse until it’s pureed, being careful if it’s really hot (you may want to wait a moment for it to cool down). Add the pureed garlic mixture to the soup pot. Stir. If you are adding any of the optional add-ins, add those now. Next, add your greens and cook until wilted, but still vibrant green. Add the lemon juice, sea salt and pepper to taste. Garnish with cilantro.