By: EatingWell User
Flexible, Delicious, and Freeze-able
I've made this soup several times now, usually with variations. The spinach is absolutely necessary for the sweetness. I used kale instead of chard and it made it slightly more bitter. When using greens from our CSA there's a bit of prep time because if you're using something like kale, you have to clean and get out the fibrous stems.
Making it the first time is the hardest because of the two pots going at the same time, but after that, it's easy.
I use an immersion blender which saves on the cleaning and I highly recommend it instead of a food processor (why make more dishes to clean?).
This soup freezes really well, especially into numerous small bowls to grab to take to work for lunch to be microwaved.
I also highly recommend a swirl of plain yogurt or sour cream. It adds a bit to the calories and fat, and makes the soup not vegan, but it makes the soup much heartier--a true meal by itself--and gives it a silky texture.
Pros: Can Be Frozen, Flexible for some Ingredients
Cons: Makes a lot of dirty pots and pans; high prep time if you buy loose greens