Collard Green Soup
Looking for a delicious and different way to eat your greens? This Collard Green Soup is an easy and tasty way to get your daily dose. Loosely adapted from Rebecca Katz, this soup is delicious and nutritious. Just pair with some crusty bread and you’ve got a satisfying meal!
- 2 Tbsp Olive oil
- 1 large onion diced
- 2 large potatoes diced
- 1/2 tsp Kosher salt
- 3 cloves garlic minced
- Pinch red pepper flakes
- 8 cups vegetable broth
- 1 bunch collards stemmed and coarsely chopped
- 1 bunch kale stemmed and coarsely chopped
- 1 cup parsley chopped
- 1 teaspoon lemon zest
- 1 Tbsp freshly squeezed lemon juice
Heat olive oil in a large pot over medium heat, add the onion, potato, and salt and sauté until ~ 10 minutes. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
Add in the collards and chard and another ¼ teaspoon of salt. Stir well to combine so that the greens will wilt. Then add the remaining 5½ cups of broth, bring to a boil, reduce the heat to medium, cover, and simmer for ~10 minutes.
In a blender, puree the soup until smooth. Blend the parsley into the last batch (this brightens the color to a gorgeous green). Stir in the lemon zest and juice. Taste and add more lemon and/or salt as needed.