Spring Greens Soup

Author Susan Evans, Certified Clinical Herbalist

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

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.