swamp soup recipe

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

2 celery stalks, chopped

2 medium carrots, chopped

1 large zucchini, chopped

1 large potato, peeled and diced

1 cup fresh spinach, chopped

1 cup kale, chopped

4 cups vegetable or chicken broth

1 cup coconut milk (for creaminess)

1 tsp smoked paprika

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper, to taste

Green food coloring (optional, for extra "swampy" effect)

For garnish:

Crumbled blue cheese or feta (to resemble "mold")

Croutons (to resemble "rocks")

Fresh parsley or cilantro (to resemble "algae")

Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.

swamp soup recipe

Add the Remaining Veggies:
Stir in the zucchini, potato, spinach, and kale. Cook for another 5 minutes, allowing the greens to wilt slightly.

Simmer the Soup:
Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Blend the Soup:
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Add Creaminess and Flavor:
Stir in the coconut milk, smoked paprika, thyme, oregano, salt, and pepper. If you want a more "swampy" green color, add a few drops of green food coloring and mix well.

Serve and Garnish:
Ladle the soup into bowls. Top with crumbled blue cheese or feta (to resemble "mold"), croutons (to resemble "rocks"), and fresh parsley or cilantro (to resemble "algae").

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swamp soup recipe