Got Greens Soup

I love leafy greens but sometimes they can be hard to digest or a challenge to store (they take up a lot of room in the fridge). So I came up with this soup which is dense with nutrition, flavor and easy to reheat.
Servings 4 people


  • 10 ounces mixed greens See Note Below
  • 12 ounces bone broth stock or water
  • 3 cloves garlic minced
  • .5 tsp apple cider or red wine vinegar
  • 2 tsp Redboat Fish Sauce or two canned anchovies minced
  • 2 ounces cream or coconut milk
  • 2 ounces pastured butter
  • Salt and pepper to taste


  1. Get out a large pot and add the broth, greens and a bit of salt.
  2. Heat over medium heat, stirring to make sure all the greens get wilted and cooked.
  3. Turn the heat to medium-low for about 5 minutes to let those greens get tender.
  4. Add the garlic and cook for another minute or so. Turn off the stove top.
  5. Carefully remove the greens with a bit of liquid and blend them in the Blendtec or use a food processor to blend.
  6. Add the blender contents back into the pot and heat on low.
  7. Add the remaining ingredients and continue to heat for a few more minutes.

Recipe Notes

I like using a mixture of baby spinach, chard and kale (the prewashed Power Greens from Trader Joe's is a time saver). Change it up and try adding beet or mustard greens. A little arugula add a bit of peppery fun.

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