DIFFICULTY: EASY | COOK TIME: 40 MINUTES
YIELD: 6-8 SERVINGS
Inspired by Anna Thomas’s Love Soup Green Soup recipe, our Get Your Greens In soup is the perfect dish if you’re looking for a delicious and nourishing way to add more nutrient-dense greens to your diet. If you’ve been overindulging and want to give your body a break from rich, heavy foods, make a pot of this soup and eat it over a couple days for a gentle, nourishing cleanse.
1 tablespoon olive oil
2/3 cup yellow onion, chopped (from 1 medium-size onion)
2 to 3 cloves garlic, finely chopped
1 large bunch kale, washed, stems removed, coarsely chopped
4 cups baby spinach, washed and coarsely chopped
1 bunch cilantro, washed well, stems removed
1 teaspoon salt, plus more to taste
1 cup Yukon Gold (or, for a sweeter soup, sweet) potato, diced (from 1 medium-size potato)
6 cups vegetable broth (or water)
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
1 tablespoon fresh lemon juice, plus more to taste
Heat the oil in a medium-large saucepan over medium heat.
Add the onion and a pinch of salt and cook, stirring frequently, for 7 to 10 minutes, until the onion is translucent and starting to brown at the edges.
Add the garlic and cook for a couple minutes more, until fragrant.
Add in the kale, spinach, cilantro, salt, potato, and vegetable broth, and bring to a boil.
Stir occasionally as the soup heats up to help the greens wilt down. Once boiling, reduce the heat to low, cover, and allow to simmer for 30 minutes.
Puree the soup in batches in a blender (be careful, as the steam can burn), or use an immersion blender to blend the soup right in the pot.
Add a generous pinch of cayenne pepper, if desired, stir in the lemon juice, and taste.
Adjust seasonings as necessary (I like a little extra lemon juice), and serve hot.