Winter Green Nourishing Soup (Printable)

A nourishing dish with kale, spinach, and root vegetables simmered to comfort and warmth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts sliced
05 - 2 medium carrots, diced
06 - 2 medium potatoes, peeled and diced
07 - 1 parsnip, diced (optional)

→ Greens

08 - 7 oz kale, stems removed, leaves chopped
09 - 3.5 oz spinach leaves
10 - 3.5 oz savoy cabbage, shredded

→ Liquids

11 - 5 cups vegetable broth (gluten-free if needed)

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried marjoram or oregano
14 - Salt and freshly ground black pepper, to taste

→ Finish

15 - Juice of 1/2 lemon
16 - Fresh parsley, chopped, for garnish

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, leek, and garlic; cook for 3 to 4 minutes until softened but not browned.
02 - Add carrots, potatoes, and parsnip to the pot. Stir occasionally and cook for 5 minutes.
03 - Incorporate kale, spinach, and savoy cabbage. Pour in vegetable broth and bring to a boil.
04 - Stir in thyme, marjoram, salt, and pepper. Reduce heat and let simmer gently for 20 minutes until vegetables are tender.
05 - Mix in lemon juice. Taste and modify salt and pepper if necessary.
06 - Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It transforms whatever greens you have into something warm and deeply satisfying without fuss.
  • The broth stays light but flavorful, so you feel nourished instead of weighed down.
  • Every spoonful tastes clean and bright, thanks to that squeeze of lemon at the end.
02 -
  • Don't skip the lemon juice, it transforms the soup from flat to vibrant in one squeeze.
  • If your greens are gritty, rinse them well and spin them dry before chopping or you'll end up with sandy soup.
  • Taste before serving because greens absorb salt quickly and you may need more than you think.
03 -
  • Cut your vegetables into similar-sized pieces so everything cooks evenly and you don't end up with mushy carrots and crunchy potatoes.
  • Add the spinach last if you want it to stay bright green instead of fading into the background.
  • Make a double batch and freeze half, it reheats beautifully and tastes even better the next day.

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