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February 15, 2014

The Saturday Simmer: Soup recipes featuring dark leafy greens

Curried potato, apple and kale soup, from Apron Strings (on Soup Chick).

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.]


Posted by: KalynsKitchen | February 16, 2014 at 08:12 AM

I think a healthy dose of greens of some type makes just about every soup better.

Posted by: Lydia (Soup Chick) | February 16, 2014 at 10:48 AM

Kalyn, I agree. Long cooking in soup mellows the dark leafy greens and really makes them sweet.

Posted by: Donna | February 16, 2014 at 05:39 PM

These all look great - How will I ever choose???

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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