Spring Greens Soup

Nothing says springtime like greens!

This soup is fresh and thick and oh-so-delicious. The flavor profile of parsley, potato and buttahh

this !

Garnish with sautéed mushrooms and homemade croutons (or bacon tidbits or greek yogurt!)

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Spring Greens Soup

Servings 2 Dinner Bowls

Author Kath Younger

Ingredients

• 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
• Croutons
• 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.

Instructions

• 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”