One of the most popular menu items at La Soupe in Cincinnati, this cleansing blend is flavored with garlic, ginger and horseradish, and is loaded with nearly 2 pounds of spinach, collards, kale and mustard greens. Try it with a squeeze of lemon.

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Ingredients

Directions

  • In a 5- to 6-quart pot, heat oil over medium heat. Add onion and celery. Cook until soft and translucent, about 8 minutes. Add ginger, horseradish and garlic; cook 1 minute. Gradually add mustard greens, collard greens and kale. Cook until very soft and wilted, about 5 minutes. Add stock.

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  • Increase heat to medium-high and bring mixture just to a boil. Reduce heat and simmer, uncovered, until everything is very soft, about 20 minutes. Stir spinach into soup until wilted. Working in batches, puree soup in a high-powered blender until very smooth. Season to taste with salt and pepper. Serve with lemon wedges for squeezing over each bowl, if desired.

Prep Tip:

For the best results, make this soup in a high-powered blender. Budget models may struggle to fully puree the fibrous greens.

Nutrition Facts

162 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 11 mg cholesterol; 369 mg sodium. 355 mg potassium; 10 g carbohydrates; 4 g fiber; 3 g sugar; 5 g protein; 0 g trans fatty acid; 5957 IU vitamin a; 44 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 92 mcg folate; 0 mcg vitamin b12; 124 mg calcium; 2 mg iron;

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