Description
“I make this soup a lot when I’m sick,” says North Tabor Farm’s manager, Ruby Dix, “because it’s really good for you.” Green garlic, a relatively new addition to farm stand offerings, is very young garlic picked while the bulb is still very small and hasn’t yet formed cloves. The entirety of the plant is used in this waste-busting recipe. Incorporating tofu or chicken, rice, and a variety of fresh vegetables and herbs, this soup is a meal unto itself.
Ingredients
Units
Scale
- 4 cups vegetable broth or chicken broth
- 1 lb spinach
- 1 heaping cup of leftover cooked rice
- 2 medium cloves garlic
- 2 inches fresh ginger, peeled
- 3 stalks of green garlic
- 1 cup parsley
- Roughly chopped jalapeños, to taste (optional)
- Salt to taste
- 1 cup cooked, shredded chicken (or one block of firm tofu, cubed and seasoned; see note)
- Soy sauce to taste
- Lime juice to taste
- Crispy onions or toasted cashews for garnish (optional)
Instructions
- Bring the broth to a boil in a soup pot and add the spinach. Cook until the spinach is wilted. Using a slotted spoon, transfer the spinach to a blender and set aside to cool.
- Add the rice to the broth and reduce to a simmer.
- To the blender with the spinach, add the garlic, ginger, green garlic, parsley, jalapeños (if using), 1/4 cup water, and 1 teaspoon salt, and blend until smooth.
- Add the chicken or tofu to the broth and rice. Pour the spinach mixture in the soup pot, and stir to combine. Taste, and add salt if needed.
- Serve with a drizzle of soy sauce and a squeeze of lime juice. Top with crispy onions or cashews if you want a bit of crunch.
Notes
We season our tofu cubes with “Everything but the Bagel” seasoning and roast in the oven for about 20 minutes at 400℉ before adding it to the broth.