Wilted Winter Greens Soup

Wilted Winter Greens Spoup

I don’t think I told you guys about the time I hosted a little pizza party for my friends Kelly, Megan and Christina and their husbands. I tested out several different types of dough every weekend for about a month. Mark was my main taste tester and definitely not mad about it. We had a variety of tasty toppings and a whole bunch of wine and I can’t wait to host another get-together (maybe this spring!). Kelly gifted me with this book which had been on my wish list for forever. The recipe for this soup jumped out at me as the first one to try. I truly believe that the best tasting dishes are often the simplest ones. This soup is just a handful of ingredients but the flavor is amazing. Pure and fresh, nourishing and satisfying – I think I could eat it everyday. The fresh squeeze of lemon right at the end brings brightness and vitality to the whole thing. Fresh baked bread with local butter on the side is optional but recommended. 😉

Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup Wilted Winter Greens Spoup

 

Ingredients for the Soup

200 grams chard
200 grams kale
1 large onion
1 pound of red potatoes
3 tablespoons olive oil
4 garlic cloves
6 cups vegetable stock
one small bunch fresh thyme
1 teaspoon salt
fresh ground pepper
juice of one lemon
pepper flakes for serving if you like some spice

 

Directions

Heat the olive oil in a large pot. Thinly slice the onion and add to the pot with the oil. SautĂŠ on medium/low heat until completely translucent and tender – about 6 to 10 minutes. Next add the thyme, and salt & pepper and minced garlic and sautĂŠ one minute more. Wash and quarter the potatoes and add them to the pot with the vegetable stock. Cover and keep a steady simmer on medium/high heat for 15 minutes until potatoes are just about tender. Cut up the kale and chard, starting with the base. Add the chopped stalks first and simmer for 5 more minutes. The potatoes should be tender at this point. Turn the heat down and add the chopped greens to the pot to wilt for just a couple minutes. Add the juice of one lemon, taste to see if you would like to add a bit more salt and serve soup with a pinch of pepper flakes or some fresh ground pepper.

 

Notes 

Recipe from the Kinfolk Table Cookbook

 

4 Responses to “Wilted Winter Greens Soup”

  1. Katie @ Whole Nourishment

    I love a chunky and simple green soup. This looks like what I need to get through the last of winter. Thanks for sharing a Kinfolk recipe – I don’t have the cookbook but can tell it’s just beautiful and would be worth purchasing.

    Reply
  2. Samma

    I added a can of chickpeas for the added protein, and it turned out great. I love how the lemon brightens the flavour. Your soup recipes are my favourite ones – I’m sad you don’t post on here anymore!

    Reply

Leave a Reply

  • (will not be published)