Spring Greens Soup
This satisfying soup is a variation of “Jade Soup,” a light, vegetable-sparked broth traditionally served in the spring. It is infinitely customizable and fits into nearly any dietary plan.
1 quart water
1 quart chicken broth (2 16-oz. cans or boxes)
3 large carrots, peeled and cut into medium-sized "coins"
3 green onions, chopped (both white and green parts)
2 large garlic cloves, minced
2 Tbsp. soy sauce
2 tsp. ginger (or one 1-inch piece of fresh ginger, grated)
¼ lb. spinach leaves, stems removed (about 20 leaves)
1-2 small boneless chicken breasts, cut into small pieces
1 Tbsp. dark sesame oil
Dash crushed red pepper flakes (or substitute several drops of liquid pepper sauce)
Dash Chinese 5-spice powder (optional)
Pour broth and water into a medium-size saucepan.
Add ginger, garlic, 5-spice powder (if desired), and soy sauce.
Add the chopped carrots.
Bring to a boil over medium heat.
When carrots are crisp/tender (about 15 minutes), add the green onions and spinach leaves,
Add diced chicken.
Stir in sesame oil and red pepper flakes (or pepper sauce).
Simmer until the chicken is cooked through.
Note: Use vegetable stock and substitute tofu (one 12.3 oz. package, drained) for the chicken to make this a vegetarian dish. Swap coconut aminos for the soy sauce to get a gluten-free soup. Use low-sodium broth and soy sauce if watching salt consumption.
Serves 6-8 as a starter; 2-4 as an entrée
Katherine Tomlinson is a former magazine writer and editor who now works as a freelance content creator. Her writing has appeared on sites as disparate as InSide Magazine. Bier Magazine, BellaOnline.com (where she was the “chocolate editor” for a year), Criminal Element, and Seared. She has also written a number of informational ebooks under both her own and “house” names. Her memoir pieces have appeared in What Was I Thinking? (St. Martin’s Press) and Pearls of Wisdom from Grandma (Regan Books). She writes romantic fantasy under the pseudonym “Kat Parrish.” Follow her @storyauthority and @eyeofthekat.