Power Green Soup

inAmerican Recipes, Dinner Recipes, Gluten Free Recipes, Recipes, Soup & Stew Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 8 SERVINGS
  • PREP TIME | 30 MINS
  • COOK TIME | 30 MINS

I love this savory, nutrient rich, umami soup, either warm or cold. The zing from the horseradish goes well with the earthy greens. For best results make the soup in a high-powered blender. Make an extra batch and freeze to use during flu and cold season.

Ingredients

  • 1/3 cup olive oil
  • 2 cups chopped white onion
  • 1 cup chopped celery
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons prepared horseradish
  • 1 tablespoon garlic, minced
  • 1/2 pounds each mustard greens, collard greens, and kale, stemmed and coarsely chopped
  • 32-ounce carton vegetable stock
  • 6-ounce package baby spinach
  • Salt and pepper
  • Lemon wedges

Instructions

  1. In a large pot, heat oil over medium heat. Add onion and celery. Cook until soft and translucent, about eight minutes.
  2. Add ginger, horseradish, and garlic. Cook one minute.
  3. Gradually add mustard greens, collard greens, and kale. Cook until very soft and wilted about five minutes.
  4. Add stock. Increase heat to medium-high and bring mixture just to a boil. Then reduce heat and simmer, uncovered, until everything is soft, about 20 minutes.
  5. Stir spinach into soup until wilted and then, working in batches, purée soup in a high-powered blender until very smooth.
  6. Season to taste with salt and pepper. Ladle into individual bowls, serve with lemon wedges to squeeze over the soup, and enjoy.