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Big Greens Soup

Big Greens Soup

A ton of greens in one bowl of soup!
Course Soup
Keyword leafy greens,, plant based breakfasts, soup
Servings 4
Author Robin Asbell


  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 cup chopped white sweet potato or Yukon Gold potato
  • 2 cups vegetable stock
  • 3/4 teaspoon salt
  • 1 bunch kale about 8 ounces/8 cups
  • 8 ounces baby spinach about 8 cups
  • 1 tablespoon fresh lemon juice to taste
  • 1/4 cup sliced almonds


  • In a large pot, warm the olive oil over medium-high heat, then add the onions. Stir, then reduce the heat to medium-low and let them soften and caramelize a bit, at least 10 minutes and up to an hour.
  • Add the garlic and stir for a minute, then add the sweet potatoes and stock and increase the heat to medium-high. Bring to a boil and cover, reduce the heat to simmer for 10 minutes.
  • When the sweet potatoes are tender, stir in the kale, cover the pot, and simmer for 3 minutes.
  • Uncover the pot, stir in the spinach, and cover. Simmer for 2 minutes.
  • Transfer the contents of the pot to a blender and puree.
    Season to taste with lemon juice.
    Serve warm, sprinkled with almonds.
  • FOR GARNISH: Place the sliced almonds in a small saute pan and swirl over medium-high heat until lightly golden, then transfer to a bowl to cool.