- 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.
- 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
- In a large pot, heat oil over medium heat. Add onion and celery. Cook until soft and translucent, about eight minutes.
- Add ginger, horseradish, and garlic. Cook one minute.
- Gradually add mustard greens, collard greens, and kale. Cook until very soft and wilted about five minutes.
- 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.
- Stir spinach into soup until wilted and then, working in batches, purée soup in a high-powered blender until very smooth.
- Season to taste with salt and pepper. Ladle into individual bowls, serve with lemon wedges to squeeze over the soup, and enjoy.
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