I’ve been making this soup for years and it began as a means of using up collards, celery, and other greens that were in my fridge, and it’s become a recipe that feels new with each change of the season and is especially a great transitional recipe between winter and spring.

It’s easy to make, good hot or cold, and the flavors are mellow. If you’re looking for an easy, healthy way to eat more greens–one that’s neither a smoothie nor a salad–this soup is the answer.

This soup is light so if you’re looking for more heft you can top it with rice, quinoa, legumes, or pepita as a means of adding texture and weight.

Ingredients

4 cups vegetable stock
1-2 cups escarole (chopped)
1-2 cups broccoli florets (chopped)
2 large handfuls of spinach
1 onion (diced)
1 large handful of collard greens or kale, (chopped & stems removed)
3 celery stalks (diced)
1/4 cup parsley or cilantro (chopped)
2 Tbsp of olive oil
1-2 lemon or lime (squeezed)
1-2 tsp black pepper
1 tsp Bragg liquid aminos or sea salt

Directions

Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-5 min until it begins to golden. Add the celery and saute for 1-2 more min. Add the broccoli, salt and pepper and sauté for 1-2 more min. Add the vegetable stock and simmer for about 10 min, until the broccoli is tender. Add the escarole, spinach and kale and simmer for 2-5 more min, then remove from the heat. Stir in the chopped parsley or cilantro and transfer to your high speed blender or use an immersion blender. You may need to blend in two batches depending on the size of your blender. Add more vegetable broth, salt and pepper as needed to reach desired consistency and seasoning.