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Spring Greens Soup

Servings 2 Dinner Bowls
Author Kath Younger


  • 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.


  • 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.