Super Soup

It’s Spring, but around here there’s still snow on the ground and we just entered the dark times between when the winter farmers’ market closes and the growing season farmers’ market begins. That means when I discovered this morning that I still have three quarts of this soup in the freezer, I was super happy.

I wrote about this briefly last year, but didn’t post the recipe, so here it is:

Super Soup*, adapted from Anna Thomas’ Green Soup

makes 6-8 qts – enough to freeze, scale down if you’re just making dinner

  • 6 qts chicken stock (unsalted, ideally home made)
  • 3 bunches spinach or chard, trimmed and chopped
  • 3 bunches kale or collards, trimmed and chopped
  • 1 to 2 bunches chives, snipped
  • 1 large bunch parsley, stemmed and chopped
  • 1 Tbsp sea salt (more to taste)
  • 3 medium potatoes (Yukon gold or similar)
  • 2 large onions
  • olive oil
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • cayenne
  • juice of 1 to 2 lemons

Combine greens, chives, and parsley in a large soup pot with 3 cups stock and salt. Scrub the potatoes, cut into small pieces, and add them to the pot. Bring to a boil, turn down to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onions, heat a 1-2 tablespoons of olive oil in a skillet, and cook the onions until golden brown and soft. Don’t hurry them; this should take about half an hour. 

Add the caramelized onion to the soup. Put a bit more oil in the skillet and saute the garlic in it for just a couple of minutes, until fragrant. Add the garlic to the soup pot and simmer the soup for 10 minutes more.

Add remaining chicken stock and puree the soup in a blender, in batches, or use an immersion blender. Blend just until it looks smooth; potatoes can turn gummy if you process them too much.

Return the soup to the pot, bring it back to a simmer, and taste. Add a pinch more salt if needed, grind in some black pepper, and add a pinch of cayenne and lemon juice. Stir well and taste again. Correct the seasoning to your taste with more lemon juice or salt or cayenne.

Serve some immediately, garnished with a drizzle of fruity olive oil.

Freeze the rest and hope it lasts till fresh greens hit the farmers’ markets again.


*so named because as much as I like to be snide about “superfoods” this soup is packed with bone broth and all the greens and will totally help you through the dark times.