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.

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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.