Green(S) Soup – a delicious recipe with bunches, greens, collard greens, choy, lemon - juiced, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
wash greens and chop into medium pieces. Wash potatoes and cut into quarters. Set aside.
2
Peel and finely chop garlic
3
Heat olive oil in a large soup pot over medium heat. Add garlic and sautee until slightly brown.
4
Add chopped greens. Stir and sautee greens until they are significantly wilted and some edges are browned.
5
Add the lemon juice and stir until greens are completely wilted. Add the potatoes, stock and salt. Use enough stock to cover the potatoes and greens completely. Cook, stirring occasionally until potatoes are very tender and falling apart.
6
Remove from heat. Using a hand blender in the pot, or using a food processor or blender, puree the soup until smooth.
7
Serve with toasted sunflower seeds or toasted bread spread with goat cheese.
321
kcal
Calories
14
g
Fat
38
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 bunches Kale, 1 bunch Mustard greens, 1 bunch collard greens, 1 bunch bok choy, and more.
Yes, Green(S) Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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