Greens Soup

March 9, 2018
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Servings: people
Servings: people
  • 2 Tbsp. extra virgin olive oil
  • 1 onion diced
  • 2 garlic cloves diced
  • 2 cups Kale roughly chopped
  • 1/2 cup cilantro
  • 2 cups spinach
  • 4 green onions
  • 3 cups water
  • 1 sweet potato peeled and diced
  • 1 tsp. sea salt
  • 2 cups water
  • 2 Rapunzel bouillon cubes
  • black pepper freshly ground
  • pinch cayenne pepper
  • 1 lemon juiced
  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)
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