THE GREENEST of green soups, this one is called Power Green Soup, and comes from Rebecca Katz’s cookbook “Clean Soups.” Read and/or listen to my interview with Rebecca at this link. The recipes to accompany that Q&A:

power green soup, by rebecca katz

(Excerpted from “Clean Soups.”)

makes 6 servings | prep time: 15 minutes | cook time: 25 minutes

IF A SOUP could do push-ups, this one would. Nearly nuclear in terms of energy, there’s hardly a vitamin or mineral out there that can’t be found among the kale, chard, leek, fennel, garlic, and shiitake mushroom base of the Immune Broth. The challenge here was making a green soup that tasted delicious. I think this one passes with flying colors, highlighted by the gremolata topper.

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 yellow onion, chopped
• Sea salt
• 1 large leek, white parts only, rinsed and chopped
• 1 Yukon gold or Yellow Finn potato, peeled and diced small
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes or freshly ground black pepper
• 6 cups Magic Mineral Broth (click for recipe)
• 1 bunch Swiss chard, stemmed and coarsely chopped
• 1 bunch dinosaur kale, stemmed and coarsely chopped
• ¼ cup loosely packed chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• Kale Gremolata (recipe below) for garnish (optional)

Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the chard, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.

In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the pars­ley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil and topped with the gremolata, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

kale gremolata

makes ¾ cup | prep time: 5 minutes | cook time: none

Here I am, getting all fancy again. Gremolatas are garnishes—usually made of chopped parsley, grated lemon zest, and garlic. Me being me, I just have to tinker with things, so sometimes I swap cilantro for parsley and orange zest for lemon zest and, what the heck, throw some basil into the mix. Don’t worry: it works.

• 1 small bunch kale, stemmed and finely chopped
• ⅓ cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh mint
• Grated zest of 1 lemon
• 1 clove garlic, minced

Put all of the ingredients in a small bowl and stir to combine. Store in an airtight container in the refrigerator for up to 2 days.

(Reprinted with permission from “Clean Soups,” copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2016 Eva Kolenko.)