The Epicurean Muse

Green Goddess Soup 

Serves: 6-8

I have to admit that one of my favourite Saturday morning outings in the spring and summer is browsing and shopping at one of the local markets. I often leave the market with my basket full of various fresh, frangrant herbs. Better yet, during the summer months, I take a sleepy-eyed walk down to my garden first thing in the morning and pluck a handful of fresh herbs. Arriving home, I deliberate the endless scrumptious and nutritious dishes that I could incorporate them into. So, I thought, why not simply blend up a gorgeous, verdant, vitalizing soup? The attractive part of this soup is that you can use any herbs that you happen to have on hand, and still end up with a vibrant, elegant soup fit for any surprise visitor, even an apparition of Lakshmii or Shiva... 

 Lacto-ovo vegetarian Option: omit the rabbit; substitute with tofu or  chickpeas.

 Pesce-vegetarian Option (fish-eaters): omit the rabbit; substitute with  either tofu or additional seafood.


splash of olive oil

1 grass-fed rabbit, boned and cut into pieces

1 green pepper, chopped

1 onion, finely chopped

1 zucchini, chopped finely

1/2 red chili, deseeded and finely chopped

3 cloves garlic, finely chopped

5 piquillo peppers, chopped into strips (available at spanish specialty food stores) or 1 roasted red pepper

2 teaspoons smoked paprika

pinch of saffron

600 g rice

750 ml organic fresh chicken or vegetable broth

125 ml white wine 

200 g chopped tomatoes

handful of prawns

handful of mussels 


1. First, catch your rabbit by shooting, long netting, or running through fields early in the morning chasing suitable candidates. Alternatively, contact your local organic farmer and purchase a pasture-fed rabbit.

2. Heat up a splash of olive oil in a medium-sized pan. Add the rabbit, excluding the kidneys and liver. Once the rabbit has started to brown, stir in the green pepper, onion, zucchini, chili, and garlic. Cook until the vegetables are soft, then add the piquillo peppers, smoked paprika, and a large pinch of saffron.

2. Stir in the rice, stock, chopped tomatoes, and white wine. Season with a little salt, stir once, cover and let simmer for about 15 minutes.

3. Add the prawns and mussels. Cover and cook over a very low heat for another 5 minutes or until the rice is cooked.

4. Remove any unopened mussels and spoon into large serving dishes. Buen apetito!