Greens Soup

February 13, 2018

Farms in both the warmer south and the chillier north are now using greenhouses to keep dark leafy greens coming all winter long. I love that you can have access to fresh and local kale, spinach, arugula and other heartier greens every Sunday at the Farmer’s Market even in the coldest, dark days of February.

Dark leafy greens are the most missing ingredient in the western diet, and they arguably hold the highest nutritional value of any food available to us. We are talking kale, swiss chard, collard greens, lettuces, spinach, dandelion greens, Brussels sprouts, arugula, and more.  Kale, as one example, is an excellent source of vitamin C, B6, carotenes, manganese, and fiber. It also contains many minerals including copper, iron and calcium. It’s high phosphorus content has been proven to help prevent osteoporosis, and it has some of the highest anticancer properties of any food. There are over 200 scientific studies showing that people with diets high in dark green leafy vegetables have 60% reduced chance of developing cancer, and they have even been shown in some cases to shrink existing cancers.

This soup features some of our favorite winter greens. Even your kids will love it!

Greens Soup
serves 6

extra virgin olive oil
1 onion, chopped
2 garlic cloves, diced
2 cups kale, roughly chopped
1/2 cup cilantro
2 cups spinach
4 green onions
3 cups water
1 white or sweet potato, peeled and diced
1 tsp. sea salt
2 cups water
2 Rapunzel bouillon cubes
For seasoning: freshly ground pepper, pinch of cayenne pepper, squeeze of lemon, extra virgin olive oil

  1. Warm olive oil in a large soup pot on medium heat, and add the onion, cooking for about 10 minutes. Add the garlic and cook a few more minutes.
  2. Add in all the greens and stir to combine the flavors. Pour in the water, add the sweet potato and salt, and bring to a boil. Reduce heat to low-medium, cover, and let simmer for 30 minutes, stirring occasionally. Add the additional water and the bouillon cubes and stir well.
  3. Using an immersion blender, blend the soup until smooth. Taste, and add in seasonings as desired: lemon juice, black pepper, cayenne pepper, more sea salt. Serve with any garnish you like, and a swish of extra virgin olive oil. (Shown here: hazelnuts, dill, lemon zest)

See the recipe on the website here: Greens Soup