Nourish: When 'smooth and creamy' is the answer to how you'd like your greens
Green drinks such as juices and smoothies may be on the cutting edge of fashionable, healthful eats, but green soups are even hotter - a claim that can at least be substantiated temperature-wise, if not trendwise.
Proof of popularity aside, there is something quite chic and modern about a soup made verdant with a blended whir of kale leaves. Yet green soup is an old world staple, and perhaps the most well-known one is Portuguese caldo verde, which means "green broth." It is made with potatoes and collards or kale in a garlic-seasoned broth and often fortified with slices of smoked sausage.
In this version of it, sauteed mushrooms coated in Spanish smoked paprika add a similar meaty smokiness to the bowl in a plant-based way. I use chicken broth here, but you could substitute vegetable broth to make the soup vegetarian. Pureeing potato and greens gives this soup a thick creaminess and a fresh, grassy hue; adding an extra handful of kale in the last few minutes of cooking provides another textural dimension.
The result is an on-trend, healthful comfort-food dish that is destined to stand the test of time.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com.