Ikaria Longevity Cornmeal Greens Soup Recipe

i was messing around in the kitchen one lazy afternoon and ended up whipping up this Ikaria Longevity Cornmeal Greens Soup that felt like a warm, comforting hug in a bowl and i literally couldnt wait to share it because its super chill and full of flavor even when you’re in a rush.

I love cookin Ikaria Longevity Cornmeal Greens Soup. I prepare it by simmering water with a roughly chopped onion and minced garlic.

Mixed wild greens, coarse cornmeal and extra virgin olive oil give it real nutritional boost along with salt, pepper and a squeeze of lemon juice. I think its delicious.

Ingredients

• Water: Essential base that hydrates all the ingredients, keepin’ things tender and smooth.
• Onion: Adds natural sweetness and fiber, givin’ a light yet rich flavor boost.
• Garlic: Offers a pungent kick and antioxidants that help fight off unwanted free radicals.
• Mixed Wild Greens: Packed with vitamins and fiber, these greens make the soup hearty and nutritious.
• Coarse Cornmeal: Provides a comforting texture and a subtle earthiness that ties the dish together.
• Extra Virgin Olive Oil: Rich in healthy fats and a slight fruity tang that livens up every spoonful.
• Lemon Juice: Brings a bit of fresh, tangy sourness that perfectly balances out the flavors.

Ingredient Quantities

• 6 cups water
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 10 ounces mixed wild greens (like dandelion, chicory or bitter greens), cleaned and chopped
• 1/2 cup coarse cornmeal
• 1/4 cup extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon (optional)

How to Make this

1. Pour 6 cups of water into a large pot and bring it to a boil, then add the roughly chopped onion.

2. Once the onions start softening, lower the heat and stir in the minced garlic.

3. Add in the mixed wild greens and let everything simmer for about 5 minutes so the greens start to wilt.

4. Gradually whisk in the 1/2 cup coarse cornmeal, stirring constantly so you don’t get any lumps.

5. Keep the soup on a low simmer for around 10 minutes until it thickens up and the greens are tender.

6. Stir in the 1/4 cup extra virgin olive oil to enhance the flavor.

7. Season with salt and freshly ground black pepper according to your taste.

8. If you want a bit of tanginess, squeeze in the juice of one lemon and stir well.

9. Give it a taste and adjust the seasoning if needed.

10. Serve hot and enjoy your comforting Ikaria Longevity Cornmeal Greens Soup!

Equipment Needed

1. Large pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Stirring spoon
9. Citrus juicer (for lemon juice)
10. Ladle for serving

FAQ

• Q: What if I can’t find mixed wild greens? A: You can substitute with other bitter greens like kale or collards. It might alter the flavor a bit but it’ll still be delicious.
• Q: How do I know when the soup is ready? A: Look for tender onions and a nicely thickened broth from the cornmeal. The flavors should be well blended before you call it done.
• Q: Can I prep the greens in advance? A: Yes, you can wash and chop the greens ahead of time. Just be sure they are stored properly so they don’t wilt too much before cooking.
• Q: Can I adjust the thickness of the soup? A: Yup, if you want a thicker soup, add a bit more cornmeal slowly, stirring continuously. If it’s too thick, you can always thin it out with a bit more water.
• Q: Is this soup suitable for a vegan diet? A: Absolutely its already vegan except if you decide to add any non vegan garnish. Enjoy it as a healthful vegan dish!

Ikaria Longevity Cornmeal Greens Soup Recipe Substitutions and Variations

• If you cant find a large white onion, use a red onion or even a few shallots instead. Theyll give a slightly sweeter taste.
• If you dont have fresh garlic, try using garlic powder. Just use about 1/8 teaspoon for each clove called for.
• If mixed wild greens are hard to get, you can substitute with spinach or kale. Both work well even though they have a milder flavor.
• If coarse cornmeal is unavailable, use polenta or even a bit of grits instead. Just remember to adjust the liquid if needed.

Pro Tips

1. Make sure while you slowly whisk in the cornmeal that you keep stirring constantly so you dont end up with lumps in your soup. This step really makes a difference so take your time with it.

2. I found that adding the garlic right after the onions start softening helps boost the flavor and stops the garlic from burning. If you add it too early, you might get that bitter taste which ain’t fun at all.

3. Always taste your soup as you go along and season it gradually. You might want to add a bit more salt or pepper depending on your taste and only squeeze in the lemon juice at the end so its tanginess really pops.

4. If you have some extra wild greens or a different variety of bitter herbs handy, you can mix them in to add even more depth to the flavor. Experimenting a little bit can really make the recipe your own.