Super Antioxidant Soup!

I recently went to a cooking class at STIR in Boston on recipes inspired by

The River Cottage Cookbook by Hugh-Fearnley-Whittingstall.

We made Netttle Soup. Nettles are a weed like green that is hard to find.

I decided to adapt the recipe to maximize anti-oxidants for eye health.

Here is my variation:

1 tablespoon olive oil

3 peeled and chopped carrots

3 chopped celery stocks

1 chopped large white onion

1 bunch fresh parsley

½ bag of fresh spinach

5 large leaves of fresh kale

1 quart organic chicken or vegetable broth

2 tablespoons of brown or wild rice for thickening

salt & pepper to taste

Sweat the carrots, celery, and onions in olive oil in stock pot. Add parsley, spinach, kale, and chicken broth and simmer for 1 hour. Puree with hand held blender or place in blender. If it is not thick enough, add rice for thickening and blend. Salt and pepper to taste. Serve with crusty muli-grain bread. Enjoy! It is good warm or cold.

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