Remaining Greens Soup

It's Friday, and we've done a pretty good job of clearing out the whopping pile of greens that arrived in Monday's CSA bundle. The chard and spinach went to a delicious pie, the remaining spinach and mustard greens were thrown into a frittata, and the (lettuces, arugula, and some mizuna) were all used up in side salads. That left over pretty much all of the Chinese Cabbage and some Mizuna.

What to do... Luckily (err or not...), I seem to have come down with some kind of sinus-cold that I am boldly fighting with vitamins, water, rest, and the following healthalicious-get-better soup I threw together. Nothing too innovative here, just a good way to get those greens down deliciously* and not wasted!
*Deliciousness not guaranteed, my taste buds are off.

Ingredients

almost done soup!

-Bouillon/stock/soup base - I use Better than Bouillon for quick throw-together soups, especially when I'm sick and can't be bothered fussing with real-er broth bases or making my own.  If the butler were here today, I'd be forcing him to make me some broth from scratch. This time it was chicken base.
-Carrots - chopped up so they cook reasonably fast
-Greens - this time, Chinese Cabbage,  Mizuna, and Cilantro
-Garlic - used up the remaining garlic scapes

 

Ready, set, cook

1. Dilute broth as indicated in a saucepan, throw in chopped carrots and garlic scapes.
2. Bring to just under a boil, toss in the greens, and turn off the heat. The greens will cook in about 1 minute (and not turn to complete mush...yuck, mushy veggies are the bane of my existence!)
2. Enjoy in on the 3rd hottest day of the summer (yet) and kick the crap out of any cold trying to get the best of you!

please let me be able to breath through my nose again.

Afterthoughts

This soup definitely could have benefited from some kind of dumpling or matzoh ball. Hopefully it just makes me better and then I can just stick my foot in my mouth and munch on that.