Spring Greens Soup

Spring Greens Soup

  • 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

Author Susan Evans, Certified Clinical Herbalist

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

  1. 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.
Posted in Recipes, Soup & Stews and tagged , , , .

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