Winter Green Nourishing Soup (Printable version)

A vibrant blend of winter greens and vegetables offering a wholesome, warming dish for colder days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts sliced
05 - 2 medium carrots, diced
06 - 2 medium potatoes, peeled and diced
07 - 1 parsnip, diced (optional)

→ Greens

08 - 7 ounces kale, stems removed, chopped
09 - 3.5 ounces spinach leaves
10 - 3.5 ounces savoy cabbage, shredded

→ Liquids

11 - 5 cups vegetable broth (gluten-free if needed)

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried marjoram or oregano
14 - Salt and freshly ground black pepper, to taste

→ Finish

15 - Juice of 1/2 lemon
16 - Fresh parsley, chopped, for garnish

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion, leek, and garlic; sauté for 3 to 4 minutes until softened but not browned.
02 - Incorporate carrots, potatoes, and parsnip. Cook for an additional 5 minutes, stirring occasionally.
03 - Add kale, spinach, and cabbage. Pour in vegetable broth and bring to a boil.
04 - Add thyme, marjoram, salt, and pepper. Reduce heat and simmer gently for 20 minutes until vegetables are tender.
05 - Stir in lemon juice. Taste and adjust seasoning as necessary.
06 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert advice:

01 -
  • It uses up whatever greens are sitting in your crisper drawer, so nothing goes to waste.
  • The lemon juice at the end wakes up the whole bowl and makes it taste fresher than it has any right to be.
  • It's filling enough to be a full meal but light enough that you don't feel heavy afterward.
  • You can make a big batch and it gets even better the next day.
02 -
  • Don't skip the lemon juice at the end—it's the difference between a dull pot of greens and a soup that actually tastes alive.
  • If your greens are especially tough or bitter, blanch them for a minute in boiling water first and drain before adding.
  • Let the soup sit for a few minutes before serving so the flavors have time to settle into each other.
03 -
  • Chop your vegetables into similar-sized pieces so everything cooks evenly and you don't end up with mushy carrots and hard potatoes.
  • Taste the soup before you add the lemon—if it's already bright and balanced, you might need less than you think.
  • Use a mix of greens instead of just one kind, the different textures and flavors make the soup more interesting.

Go Back