The Saturday Simmer: Soup recipes featuring dark leafy greens
I'm in love with dark leafy greens: spinach, kale, chard, arugula. broccoli, escarole, bok choy. Scramble them with eggs, sauté them with garlic, or bring out their sweetness in soups like this curried potato, apple and kale soup from Apron Strings. Dark leafy greens are packed with antioxidants, vitamins and fiber, but what I like best is the assertive, sometimes bitter flavor that mellows with a bit of cooking. In many cases, the greens are interchangeable in soup recipes, so use what you have on hand.
Lots and lots of soup recipes with dark leafy greens caught my eye this week:
Kale and roasted vegetable soup, from Simply Recipes
Parmesan broth with kale and white beans, from Smitten Kitchen
Curried potato, apple and kale soup from Apron Strings
Mushroom, orzo and Swiss chard soup, from Cookin' Canuck
Chicken, barley and Swiss chard soup, from The Chic Life
Spinach and zucchini soup, from 101 Cookbooks
Minty raw pea and spinach soup, from FatFree Vegan Kitchen
Vegan cream of broccoli soup, from Joy the Baker
Broccoli and cauliflower soup, from Mountain Mama Cooks
Ramen noodle soup with lamb, bok choy, and mushrooms, from My Halal Kitchen
Roasted kabocha squash with bok choy lentil soup, from Appetite for China
Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.
[All photos used with permission.]