Salad Wars, Part II: Salad Soup

In Salad Wars, Part I, I described how I get my veggies easily. Briefly, I prepare three days’ worth of core salad ingredients (Romaine, ground carrots, chopped kale, etc.) in a huge stainless-steel bowl and save them in the fridge. When I want salad, I throw 2-3 handfuls of the salad base in a bowl, add a few quick ingredients (avocado, beans, dressing, nuts, etc.) and I’m set. Prep time: Did you blink? I’m done.

I’ve discovered an even easier way to ensure that I eat a salad every day.

Throw it in the blender.

Yes, that’s right: Blender Salad. The recipe below is surprisingly delicious. Mary Ellen turned me on to it when I couldn’t eat solid food because of major dental work.

She got the recipe from our neighbor two doors down, who’s a 20-year raw foods vegan. (No meat, dairy, or eggs.) Although I’ve been vegetarian for 40 years, I’ve never been able thrive on a strict vegan diet. I’ve tried it for as long as two years, but vegan fare always ends up turning me into a zombie: a pale shadow of myself, a wan, drawn, washed-out old runner. I always end up returning gratefully to eggs and milk.

Here’s Chrisann Brennan’s wonderful recipe for Blender Salad (or Salad Soup). Actually, it’s called Creamy Escarole Soup, which does make it sound more toothsome.

(I’m an impatient cook, un-fussy about measuring and seldom apt to chill stuff “for a couple of hours.” Thus, in my version of the recipe, I simply grab an avocado, green onions, spinach, and a ground carrot, and fling it all in a blender with a little lime juice and Bragg’s.)

Creamy Escarole Soup

Escarole is one of the highest vegetarian sources for iron, 39 mg per cup. Mint, cilantro, and lime balance the strong flavor of escarole, while avocado makes a creamy base. A very nutritious soup!

Escarole is one of the highest vegetarian sources
for iron, 39 mg per cup. Mint, cilantro, and lime balance the strong flavor of
escarole, while avocado makes a creamy base. A very nutritious soup!

½ bunch

Escarole, sliced (or spinach)

1 c

Filtered water

½ medium

Avocado, chopped

1

Garlic clove

2

Green onions, chopped

2 tsp

Bragg’s liquid aminos (or soy sauce/tamari)

1 Tbl

Lime juice

1½ Tbl

Dried mint, crumbled

1/3 c packed

Cilantro leaves, chopped

¾ c

Tomato or vegetable juice

1/3 c

Nutritional yeast flakes
  1. Pulse chop half of the escarole in a food processor, then
    add the filtered water. Add the remaining escarole and puree.
  2. Add the remaining ingredients and puree well, adding
    water to taste.
  3. Chill for a couple of hours before serving. Top with
    slices of mushroom or a lemon slice.

Yields: four 1-cup servings.

Just about any vegetable can be combined with avocado and
blended into a tasty, healthy soup.

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