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Greens Soup


  • 2 tablespoons olive oil
  • 1/2 onion, chopped fine
  • 1 shallot, chopped fine
  • 2-3 cloves garlic
  • 1 tablespoon ginger, grated fine
  • 1 bunch greens (kale, chard, mustard, radish, beet, endive or a
  • combination)
  • 1 white potato or sweet potato, chopped small (with or without
  • skin)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 3 cups purified water


Saute onion and shallot in olive oil on medium for 10 minutes, or until translucent. Add garlic and ginger, cook 3 more minutes. Add remaining ingredients, mix one minute, then add the water and cook until vegetables are soft. Puree in batches. Salt to taste.

Submitted by Rachel Yaseen, Two Spoons