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Cream of Greens Soup

This is a great recipe for spring or fall, and can be adapted to use whatever greens and roots you have from your share.

4 cups washed, stemmed, chopped greens (kale, spinach, Asian spinach, turnips greens, bok choy, etc.)

3 large or 5 small turnips, thinly sliced

2 potatoes, thinly sliced

1 large or 2 medium carrots, thinly sliced

1 large onion or several scallions, sliced

1 quart chicken or veg. broth

1 cup milk

1/4 cup all-purpose flour or gluten-free alternative

1/2 cup grated cheese (cheddar, colby, jack, etc.)

2 T. butter

salt and pepper to taste

 

In soup pot, melt butter. Add onion and saute until translucent. Add whatever root veggies you are using, ie. turnips, potato, carrot, etc. Saute a few minutes. Add broth and bring to boil. Then reduce to low heat and cook until roots are tender, about 10-15 minutes. Meanwhile whisk flour and milk in small bowl until combined. When roots are soft enough to mash, add milk/flour mixture, chopped greens, and cheese. Cook a few minutes more, until greens wilt. At this point, you can puree all or half of soup with a stick blender (to desired consistency and color.) Add about 1 tsp of salt and 1/4 tsp of pepper. Then taste and adjust seasonings. Enjoy!

 

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