- olive oil and 1 tbsp. butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 large potato, cut into large cubes
- 2 – 3 cups veggie or chicken broth, add more if needed
- 3-4 cups, wild greens, you can use dandelions, curly dock, nettle, chickweed, violet, and malva.
- 1 tsp. thyme
- ½ tsp. paprika
- dash of nutmeg
- salt and pepper
- 1 cup milk, or milk substitute
- grated parmesan or brewers yeast for vegans
In a soup pot melt butter with a few dashes of olive oil. Add onions and sauté until soft. Add garlic and sauté until golden. Add the potato, seasonings, and broth and bring to a boil. Turn down the heat to a simmer and cook until the potatoes are tender. Add more broth or water if needed. Add greens and cook for 3-4 minutes, until wilted. Puree in a blender, add milk, and reheat. Serve topped with parmesan.

Spring Greens Soup
Ingredients
- olive oil and 1 tbsp. butter
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 large potato cut into large cubes
- 2 – 3 cups veggie or chicken broth add more if needed
- 3-4 cups wild greens, you can use dandelions, curly dock, nettle, chickweed, violet, and malva.
- 1 tsp. thyme
- ½ tsp. paprika
- dash of nutmeg
- salt and pepper
- 1 cup milk or milk substitute
Instructions
-
In a soup pot melt butter with a few dashes of olive oil. Add onions and sauté until soft. Add garlic and sauté until golden. Add the potato, seasonings, and broth and bring to a boil. Turn down the heat to a simmer and cook until the potatoes are tender. Add more broth or water if needed. Add greens and cook for 3-4 minutes, until wilted. Puree in blender, add milk, and reheat. Serve topped with parmesan.