Kitchen Shots: Wicked Greens Soup with Fresh Mint

| 6/17/2009 3:50:29 PM

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at:

Green Soup
Photo by Katrina Hall/

Serves 6 

• 3 cups water or light chicken or vegetable stock
• 3/4 cup peeled, diced sweet potato
• 4 trimmed scallions, sliced
• 2 cups torn kale leaves ( no stems)
• 2 handfuls mixed greens ( I used spinach, arugula, and radicchio from a box)
• 1 tablespoon olive oil
• Salt and freshly cracked pepper to taste
• 1/2 cup chopped fresh mint
• 1 minced garlic clove
• Pinch of nutmeg

1. Simmer the potato in the water or stock until just tender.

2. Add the greens, kale,scallions, olive oil, garlic, and salt and pepper and simmer, covered, for ten minutes.

3. Take pot off the heat and add the nutmeg and mint. Stir.

4. Using a regular blender, or immersion blender, puree soup.

5. Taste carefully, adding more pepper or salt as needed.

6. Garnish with a chive blossom.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds