Greens soup with molasses and chilli

I have a lot of greens to use up this weekend, and I think one of the nicest ways to to eat them is collard greens style, slowly braised until tender with molasses and aromatics. This time though I thought I’d see how this translates into a soup, and it seemed perfectly suited to my oven soup method.

The broth is gorgeous, and it’s such an easy soup to make, as well as being super healthy and nourishing with all the delicious greens.

With hindsight though, I really should’ve made some cornbread to go with it!

Greens soup with smoky molasses chilli broth

Greens soup with molasses and chilli

makes 3 to 4 servings

1 onion, sliced

150 g spring greens, chopped

100 g kale, chopped

3 tomatoes, chopped

1/2 tsp molasses

1 red chilli, thinly sliced

1/2 tsp liquid smoke

1 bay leaf

1 clove garlic, chopped

1/4 tsp dried rosemary

1 tsp dried marjoram

1 litre vegetable stock, hot

1 – 2 tbsp vinegar to taste

Preheat the oven to 160 c.

This is so ridiculously simple it seems silly to write down a method… put all the ingredients apart from the vinegar in an oven proof casserole dish, pop the lid on and put it in the oven for an hour and a half. Stir through the vinegar at the end. That’s it!

The pan was very full before the hot stock went in and wilted the greens a bit!

The pan was very full before the hot stock went in and wilted the greens a bit!

By E.

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