Basic Green Soup

September/October 2011

Your rating: None Average: 4.1 (125 votes)

This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.

Basic Green Soup

13 Reviews for Basic Green Soup

Fantastic and versatile recipe

My almost-four-year-old and I have made this soup for dinner 3-4 times now, always with a different combination of greens and a different starch to thicken it. As members of a farmshare we are constantly getting bunches and bunches of greens -- kale, collards, bok choi, tatsoi, endive, etc., etc., -- especially this fall. Frankly I was getting REALLY tired of the usual kale chips, sauteed greens, or stir fries/pastas, and the only way that the kid would eat greens was the kale chips. Since he really likes other pureed soups, like tomato, butternut squash, etc., I hoped this one would also be a winner, and it has been.

The first time I made it, I had a bunch of kale and some unidentifiable VERY bitter green, but the soup was delicious even without the sweeter spinach touch. That time I followed the directions to the T. Since then, I've been making it a bit differently each time... Tonight we had four different greens, a skin-on Yukon Gold potato for the starch, and a bunch of homemade stock from last night's roast Polyface Farm chicken. Wow. Guess this version isn't appropriate for vegetarians, but it sure was good. Thanks for such a fantastic and versatile recipe!


Loved this soup. I accidentally bought parsley instead of kale (not sure how it happened really). But it was still wonderful. I'll definitely make it again. I was surprised by the flavor--initially I thought I would be on the fence, but it turned out great. I'll make it with the kale next time.

bright green attractive color, earthy-rich flavor
Skeptical at first but... YUM!

Light, healthy, yummy... I was really skeptical the night that I made it. I thought it had a canned spinach flavor to it (hubby disagreed). I cook ahead for the week's lunches and when I had this the following day for lunch, I was blown away!!! No canned spinach taste. Light lemony flavor. I can see how the recipe may become addicting. The pinch of cayenne is a necessity. It changes everything!


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