Puree of Spring Greens Recipe

Name: Puree of Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 3 cups water with 2 vegetable bouillon cubes; 2 large potatoes, peeled and diced; 1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note); 8 to 10 ounces fresh spinach, well washed and stemmed; 2 heads green lettuce, coarsely chopped; 1/2 to 1 cup parsley leaves; 1 to 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste; Silk creamer for garnish, optional

Servings: persons

2 tablespoons olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
3 cups water with 2 vegetable bouillon cubes
2 large potatoes, peeled and diced
1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note)
8 to 10 ounces fresh spinach, well washed and stemmed
2 heads green lettuce, coarsely chopped
1/2 to 1 cup parsley leaves
1 to 2 cups rice milk, or as needed
Salt and freshly ground pepper to taste
Silk creamer for garnish, optional

1
Heat the oil in a soup pot.
2
Add the onion and saute until translucent.
3
Add the garlic and continue to saute until the onion is golden.
4
Add the water with bouillon cubes and the potatoes.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
7
Add the Asian greens and cover.
8
Simmer gently for 5 minutes.
9
Add the spinach leaves and cover; cook just until they wilt down.
10
Add the lettuce and parsley and simmer over low heat for 5 minutes, or until all the greens are just tender.
11
Puree the mixture in batches until smooth in a food processor.
12
Return to the soup pot and stir in enough rice milk to give the soup a slightly thick consistency.
13
Season with salt and pepper and serve.
14
For an optional, pretty garnish, pour some creamer into a small-spouted pitcher and pour a spiral design onto the top of each serving.
15
For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, chopped, 2 to 3 cloves garlic, minced, 3 cups water with 2 vegetable bouillon cubes, and more.

Yes, Puree of Spring Greens falls under the General 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.

Puree of Spring Greens

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