Summer Squash Soup w/ Spigarello Recipe
Ask me what to do with spigarello and I’ll go on a little too long. It’s a special green variety that not everyone understands at first.
We all know we need our greens, and they have incredible health benefits. Spigarello is a cross between kale and broccoli greens — a dark leafy vegetable with thin, wiry leaves. It’s not the kind of bunch where you chop out the stems. Use the stems. They’re thin, tender, and part of the appeal. The leaves themselves are unique and curly, so when you add them whole to a stir-fry or soup, they create a lovely effect and really stand out.
The summer squash varieties that David planted were thoughtfully chosen.
We also have romanesco squash, not pictured here, as I get to them quickly. They are a striped green squash that has a nutty flavor. One of my favorites! Below is a scallopini squash, scooped out in the center for the soup.
Summer Squash Soup w/ Spigarello
Ingredients
- 1 to 1.5 lbs summer squash
- 2-3 cups filtered water
- 1 cup chopped leeks or 1 half an onion
- 4 ounces potatoes (about 2-3 little ones)
- 3-4 oz mushrooms
- 1/2 tsp celtic sea salt
- black pepper
- paprika
- spigarello or another green of choice (parsley, collards, spinach, or kale)
Instructions
- Sauté chopped leeks and mushrooms in a small pot on low-medium heat with a little avocado oil for about 3 minutes.
- Add the salt, and a few dashes of black pepper and paprika. Then pour 2 cups of water in the pot. Let the pot come to a boil, then reduce the heat to a simmer, cover it with a lid, and let it simmer for about 10 minutes.
- Meanwhile, chop the potatoes and summer squash into half moon slices.
- Put the potatoes in the pot and continue to simmer for 10 minutes. Then add the summer squash and simmer for 7 minutes.
- Put the soup in a blender, and blend until smooth. Then check the thickness and flavor and add a little more water, paprika, and black pepper. Blend again.
- Add chopped spigarello. About half a bunch is enough but you can add more. Pulse or blend on low speed until the greens are mixed and chopped, but the soup still has some consistency from the greens.
- Pour the soup into bowls and add toppings on top. Add some chopped carrots because they're good for you! I had some baby Thumbelina carrots which are always a delight. Any variety is good.
