Wednesday, February 13, 2013

Euro Greens creamy green soup {dairy-free}

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It pays to have friends in high places.

A few weeks ago I ended up with a half-dozen bags of assorted greens from Cut 'n Clean Greens, a local southern California company that grows all kinds of greens and packages them in ready-to-eat-or-cook bags and plastic containers. My friend Dorothy of Shockingly Delicious has been working for them for a while now. When we planned the "Kale-a-palooza" event for our Food Bloggers Los Angeles group, Dorothy brought the Cut 'n Clean folks and trucked along a whole mess o' greens to give out to the group.

I particularly liked their bagged Euro Greens mix, which contains Swiss chard, mustard greens, turnip greens, and kale. I turned it into a deliciously creamy green soup.

Nothing could be easier than this creamy soup. You start with onions and garlic. When they've sweated with a little olive oil, you add the bag of greens, one potato, and chicken broth. Cook, blend, done. Maybe finish with a squeeze of fresh lemon juice.

Why the potato? It gives the soup a little body and a creamy mouth feel, even without cream.

Throw in a few croutons, a handful of popcorn, or some Goldfish crackers, and even the kids won't complain. Not that mine ever complain about soup. Well, hardly ever.

print recipe

Euro Greens creamy green soup
This soup uses one bag of Cut 'n Clean Greens' Euro Greens mix. It's creamy but contains no cream!
  • 1 Tablespoon olive oil
  • 1/2 large onion, diced
  • 1 clove garlic, chopped
  • 1 12-ounce bag Cut 'n Clean Greens Euro Greens mix
  • 1 small potato, unpeeled, diced (any variety)
  • 4 cups chicken broth
  • 1/2 fresh lemon, juice only
  • salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.Add the greens, potato and chicken broth and bring to a boil. Turn down the heat and simmer the soup about 20 minutes, until the greens and potato are very tender. Blend the soup until smooth using a hand-held immersion blender or a countertop blender. Return the soup to the pot (if using a countertop blender). Add the lemon juice and season to taste with salt and pepper. Serve hot.
Prep time: Cook time: Total time: Yield: 6-8 servings


Sippity Sup said...

You go to "creamy" soup starts a lot like mine. GREG

Faye said...

I like your recipe. I think I might make a soup like this using the mustard greens from my yard. Some small, tender leaves recently popped up.

Anonymous said...

Looks like pea soup, but healthier.

Erika Kerekes said...

@Isabelle Doesn't really taste like pea soup though. More like creamed spinach, but thinner.

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