I love the Mighty Green soup at Erewhon and was determined to make my own version of a vegetable broth with lots of greens so I didn't have to pay $12 for a pint-sized portion. The base of Erewhon soup is vegetable broth. But I don't love most vegetable broths. Usually they are boring and the taste of the packaged vegetable broth is just strange. When I set out to make my heartier vegetable soup, I made a broth using the stems of the leafy greens and the spinach. I fry the stems for a long time, then let them simmer, add spinach, puree everything and then pass it through a sieve. It's a small process, but the work stops there. This rich, flavorful broth is the base in which the vegetables once associated with these stalks – I use kale, spinach, escarole and broccoli – are cooked down.
Don't feel tied to the vegetables listed here. Want to add more broccoli? Great idea! Can't find escarole? Skip it! Soup too thick? Add more water!
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