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.

Source: Midwest Living

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Recipe Summary

hands-on:
40 mins
total:
1 hr
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 12g; cholesterol 11mg; saturated fat 3g; carbohydrates 10g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 5g; vitamin a 5957.2IU; vitamin c 43.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 92.2mcg; sodium 369mg; potassium 355mg; calcium 124mg; iron 1.8mg.
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