Wicked Greens Soup

From Katrina Hall, She’s In the Kitchen Bloggreen soup 011

This is one of those powerhouse soups – loaded with gorgeous greens and mint fresh from the garden. Sometimes I make it with English peas, but today I opted for some sweet potato instead.

I began by filling a bowl with all the freshest greens I had, which included a box of mixed salad greens with baby spinach, arugula, and radicchio; then some new scallions ( green onions), baby kale, and mint. Something like that, you have to breathe in a heady whiff of garden greens – oh, it is intoxicating!  It cooked up in no time, and, served with crusty sourdough bread and melting mozzarella, was perfect for this rainy day.

To make:
3 cups water
3/4 cup diced, peeled sweet potato
4 trimmed scallions, sliced
2 cups torn kale, no stems
2 handfuls salad greens ( mostly spinach)
1 T. olive oil
salt and freshly cracked pepper to taste
1/3 cup chopped mint
1 minced garlic clove
a pinch of nutmeg

Simmer potato in the water until just tender.  Add the greens, scallions, olive oil, garlic, and salt and pepper and simmer for ten minutes.  Take off heat, add the nutmeg and mint, and blend, using an immersion blender, or a regular blender.  Taste carefully, adding more pepper or salt as needed.  Serve with warm, crusty bread and cheese.

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