Garlicky Greens Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
The slight bitterness of dark, leafy greens balances the sweetness of cooked garlic in this soup. If fresh greens aren’t available, use frozen, thawed spinach instead.
| Prep Time 10 minutes |
Cook Time 15 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
2 cups baby spinach leaves, roughly chopped
2 cups Swiss chard leaves, tough stem removed, and chopped
2 cups dandelion green leaves, roughly chopped
2 cups green leaf lettuce leaves, chopped
2 cups watercress leaves, chopped
1 medium yellow onion, diced
8 cloves garlic, sliced thin
5 cups homemade chicken broth
2 tsp. lemon juice
1 TB. sea salt
METHOD
1 In a medium stockpot, combine baby spinach, Swiss chard, dandelion greens, green leaf lettuce, watercress, yellow onion, garlic, and chicken broth. Set over high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer, uncovered, for 10 minutes or until leaves are softened.
3 Add lemon juice and sea salt, and stir into soup until combined.
4 If not serving immediately, place the pot in the sink and surround with cold water and ice cubes to cool soup quickly.
5 Refrigerate tightly covered for up to 1 week, or freeze for up to 6 months.