Spring is here, but a little too cold to put out new herb plants - though I found my fresh parsley and dill in a very overcrowded vegetable drawer, eureka! My New England background scolded me to "use it up", - and so this soup was born. I had kale, parsley, baby potatoes, broccoli, celery, and onions, which always seem to get soft too fast in the dark cupboard. All of the veggies were nice and fresh.
To my great surprise, it was really delicious, so this off-the-cuff recipe stays in my files - it's definitely a keeper!
This is a beautiful rhubarb plant - but did you know the leaves are poisonous? Trim the leaves off from the red stems and throw the leaves in the trash - I never even put them in the compost bin. I caught Izzie about to pick some because she thought it was kale!
Eat your veggies soup
- 1 cup firmly packed kale, leaves only, torn
- 1/4 cup roughly chopped Italian parsley
- 1 medium onion, peeled and sliced
- 3/4 cup chopped broccoli, no stems
- 1/2 cup sliced celery
- 1/2 teaspoon dried thyme