Nourishing Winter Green Soup (Printable Version)

Warm up with this nourishing blend of winter greens and root vegetables, perfect for cold days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 2 medium leeks, white and light green parts only, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 large carrots, diced
07 - 1 parsnip, diced
08 - 1 small head savoy cabbage, shredded
09 - 7 ounces kale, stems removed and leaves chopped
10 - 3.5 ounces spinach
11 - 1 small bunch fresh parsley, chopped

→ Liquids

12 - 5 cups vegetable broth

→ Spices & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried marjoram
15 - Salt and freshly ground black pepper, to taste
16 - Pinch of chili flakes (optional)
17 - Juice of 1/2 lemon

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sliced leeks, sauté for 4 minutes until softened.
02 - Stir in minced garlic, diced potatoes, carrots, and parsnip. Cook for 3 to 4 minutes, stirring occasionally.
03 - Pour in vegetable broth, add dried thyme and marjoram. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 - Incorporate shredded cabbage and chopped kale, continue simmering for 10 to 12 minutes until vegetables are tender.
05 - Stir in spinach and chopped parsley, cooking for 2 minutes until wilted.
06 - Add lemon juice, salt, pepper, and optional chili flakes. Adjust seasoning according to preference.
07 - Optionally blend partially using an immersion blender for a smoother consistency, or leave chunky as desired.
08 - Ladle hot soup into bowls and garnish with extra parsley or a drizzle of olive oil if preferred.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • One pot, honest flavors, and flexible enough to use whatever greens are looking good at the market.
  • It's the kind of soup that warms you from the inside, no cream needed.
02 -
  • Don't overcook the spinach and parsley—they need just enough heat to wilt and should stay bright, not fade to army green.
  • The lemon juice at the end is not optional; it changes everything and keeps the soup from tasting dull or one-dimensional.
  • If your broth is already salty, go easy on seasoning at first and taste before you add more.
03 -
  • Cut your vegetables to roughly the same size so they cook evenly and the soup feels intentional rather than thrown together.
  • Taste constantly as you go, especially after adding the greens—soup is forgiving and wants to meet your preferences.

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