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Herb Soup

Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s perfect for sopping up every last drop of this wonderful soup.


  • 4 tablespoons salted butter, preferably pastured 1 small carrot, diced
  • 1 small onion, diced
  • 2 small potatoes, diced
  • 1 tablespoon sea salt
  • 1 cup vegetable or chicken stock
  • 3 cups filtered water
  • 8 cups fresh herbs, such as cilantro, parsley, dill, or a combination of the three
  • Fresh lemon juice, to taste
  • Good crusty bread, for serving


Melt butter in a large soup pot over medium-low heat. Once the butter has melted, add the carrot and onion. Sauté, stirring frequently, until the vegetables are soft. Add the potatoes, stock, water, and salt to the pot and cook on a gentle simmer until the potatoes are so tender that they begin to fall apart. Taste the broth and add more salt and pepper as needed. Add the herbs to the pot. Carefully transfer the soup to a blender and blend on high until it is smooth and creamy. Serve with lemon slices and good crusty bread.