Bone Building Green Soup!
I made this soup for the first time in the kitchen at Gilda’s Club for a class on bone health. It was beyond delicious! As my mentor, Annemarie Colbin PhD is fond of saying, “animals eat green things for strong bones”. We are the only species that drinks milk beyond infancy. Somehow the dairy industry has brainwashed us to believe we NEED calcium!
It’s not about the calcium! We need lots and lots of good nutrients for ideal bone health. This soup is loaded with green leafy vegetables, a great source of magnesium. I encourage you to build strong bones with food, not supplements!
To learn more about bone health, I highly recommend Dr. Colbin’s book, The Whole Food Guide to Strong Bones: A Holistic Approach
Green Bone Building Soup with Ginger
1 large yellow onion
2 tablespoons olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato, peeled and diced
1 large leek, white and light green parts
1 bunch spinach
1 large bunch green chard
3 tablespoons grated fresh ginger, plus more to taste
4 cups filtered water, or vegetable stock
2-4 teaspoons fresh squeezed lemon juice
freshly ground black pepper
1 tablespoon miso paste (optional)
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden.
Meanwhile, peel and dice the sweet potato and put it in the soup pot along with 4 cups water and a teaspoon of sea salt.
Wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are tender. When the vegetables are soft, add the vegetable stock or water (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If you’re into a smooth soup, puree it in a blender, in batches, or with an immersion blender until it is smooth.
Turn off the heat and stir in the optional miso paste for a richer flavor.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.
