Greens Soup

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When I worked full-time, I often edited while listening to podcasts. Aside from This American Life, The Moth, and Planet Money, I also listened to a few cooking podcasts, including, of course, The Splendid Table. While I can hardly remember to update my phone these days, never mind listening to a podcast, sometimes I manage to catch The Splendid Table when it’s on the actual radio. Like people used to do in olden times.

Recently they had on Anna Thomas to talk about soup, and approximately five seconds after she described her Green Soup, I wanted it. It’s the perfect time of year for greens and onions (the other main ingredient in the soup), and utilizing them both in a soup sounded like a perfect way to spend a slightly chilly afternoon.

Greens Soup - Need to use up all those bunches of greens? Try a healthful greens soup.

It’s not exactly photogenic, but trust me on this one. A great thing about this soup is that you can use virtually any kind of green you might have on hand, because even the most bitter greens will be balanced by the sweetness of the caramelized onions. I like the tang brought in by the yogurt, though you can certainly leave that out if you prefer. Serve with pita chips or wonton crisps for a bit of crunch.

Greens Soup

Greens Soup

Soup made from fresh hearty greens
5 from 1 vote
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soups & Stews
Cuisine American
Servings 8
Calories 107 kcal

Ingredients
  

  • Olive oil
  • 3 medium yellow onions, sliced
  • 2 cups sliced button mushrooms
  • 4 cups vegetable stock
  • 3-4 bunches assorted greens, such as mustard, komatsuna, mizuna, beet greens, kale, or chard
  • 1 teaspoon smoked paprika
  • ¼ cup plain yogurt
  • 1 tablespoon lemon juice
  • Salt and pepper

Instructions

  • In a large pot or Dutch oven, heat a swirl of olive oil over medium. Add onions and mushrooms and stir to coat. Reduce heat to medium-low and cook until onions take on a nice brown color, approximately 30 minutes.
  • Add stock and increase heat to just bubbling. Wash and chop greens and add to the soup. Reduce heat to medium and cover soup. Let cook until greens have wilted, about 10 minutes.
  • Puree soup and return to heat. Stir in paprika, yogurt, and lemon juice, then season to taste. Alternatively, you can leave the yogurt out until just before serving, and then add a swirl into individual bowls.

Notes

Adapted from Anna Thomas

Nutrition

Serving: 3 /4 cupCalories: 107 kcalCarbohydrates: 17 gProtein: 6 gFat: 3 gSodium: 489 mgFiber: 8 gSugar: 5 g
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6 Comments

  1. Do you suppose this would work with broccoli or cauliflower greens? We have an abundance of both with our winter garden in full swing and I’ve never tried cooking them before.

    1. I think any kind of greens will work, but keep in mind that each green has a different flavor. I used some really bitter greens in mine but it wasn’t bitter in the end.

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