Nothing says springtime like greens!
This soup is fresh and thick and oh-so-delicious. The flavor profile of parsley, potato and buttahhare rich, yet the soup is still cream free and light enough to not weigh you down.
Garnish with sautéed mushrooms and homemade croutons (or bacon tidbits or greek yogurt!)
Spring Greens Soup
- 2 cloves garlic peeled and pressed
- 1 stalk celery chopped
- 1/2 tbsp olive oil
- 1 russet potato the size of a man’s fist, chopped into 1 cm dice
- Salt and pepper to taste
- 1.5 cups homemade chicken stock
- 1/2 cup water
- 3 cups baby spinach or regular spinach
- 3 cups parsley
- 8-10 cremini mushrooms
- 1/2 tbsp butter
- We used homemade chicken stock which was pretty thick, so we added some water. If you use pre-made stock (veggie or chicken), you might want to go with just under 2 cups or add until you reach desired texture.
- Heat large stock pot.
- Dice bread cubes for croutons and put in a 400* oven or low broil. WATCH so they don’t burn!
- Drizzle in olive oil to hot pot and sauté celery, then add garlic a bit later.
- When garlic is golden, add potato and stock, bring to boil, then reduce heat and simmer for 10 minutes or until potato is tender.
- Meanwhile, sauté mushrooms in a pan with butter. Once brown and bubbly, set aside.
- Add greens to soup and cook until wilted.
- Add mixture to blender. Blend away.
- Pour into two bowls.
- Garnish with mushrooms and croutons.
Adapted from Better Homes + Gardens “Spring Greens Soup”