Vegan Cream of Leafy Greens Soup

When you have a surplus of greens that need to be used up, this vegan cream of leafy greens soup does the trick deliciously.

For some years, my family belonged to a community-supported (CSA) farm. In late spring and early fall, there was always a plethora of greens of all kinds, especially kale, spinach, lettuces, and tender Asian greens like tatsoi or mizuna.

At some point there seemed to be more than could be used up in a week, even by my veggie-loving family. That’s when I devised this recipe, and now, it has become a go-to for those times when the leafy veggies are crowding your fridge.

If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. It seems most palate-pleasing in the spring, but you can enjoy it year-round.

Collard greens are a good choice — lots of flavor!

Before you get started: Make sure all greens are very well washed before getting started. remove any thick midribs and chop coarsely.

Use about 2 pounds of greens: Here are some types of greens you can use. You’ll get best results if you use 3 or 4 different types. Learn lots more in A Guide to 10 Leafy Greens Everyone Should be Eating.

• Arugula
• Asian greens (baby bok choy; tatsoi or mizuna)
• Chard (any variety)
• Collard greens
• Escarole
• Green lettuce (any variety)
• Kale
• Spinach (any variety)

Adapted from Vegan Soups and Hearty Soups for all Seasons by Nava Atlas Photo at top by Theresa Raffetto.

Asian greens like tatsoi or mizuna work well in this soup

Yield: 6 to 8

Vegan Cream of Leafy Greens Soup

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When you have a surplus of greens that need to be used up, this vegan cream of leafy greens soup does the trick deliciously.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 32-ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
• 2 large or 3 medium potatoes, peeled and diced
• 2 pounds or so leafy greens (choose any 3 or 4 from those listed in Notes)
• 1/2 to 1 cup parsley leaves
• 2 tablespoons chopped fresh dill or other fresh herb, optional
• 1 to 2 cups plain plant-based milk, or as needed
• Salt and freshly ground pepper to taste
• Unsweetened vegan creamer for garnish, optional

Instructions

1. Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden. 
2. Add broth and potatoes. Bring to a slow boil, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
3. Make sure all greens are very well washed before getting started. Remove any thick midribs and chop leaves coarsely.
4. Once the potatoes are tender, add any hardy greens (like kale or collards) that you may be using and cover. Simmer  gently for 5 to 7 minutes, or until nearly tender and still bright green,
5. Add any tender greens you’re using, along with the parsley and optional dill or other herb. Cook until the tender greens are wilted.
6. Puree the mixture (in batches if need be) in a blender until smooth. Return to the soup pot and stir in enough plant-based milk to give the soup a slightly thick consistency. You can also simply insert an immersion blender into the soup pot to puree.
7. Season with salt and pepper and serve.
8. For an optional  garnish, pour some plant-based creamer into a small spouted container and pour a spiral design onto the top of each serving.

Notes

Choose from among 3 or 4 of the leafy listed below, or any other leafy greens you have on hand:

• Arugula
• Asian greens (baby bok choy, tatsoi, or mizuna)
• Chard (any variety)
• Collard greens
• Escarole
• Green lettuce (any variety)
• Kale
• Spinach (any variety)

If you like creamy green soups, you might also enjoy …

Vegan Cream of Asparagus Soup

Here are lots more recipes for delicious vegan soups & stews.