This is an old stand- by soup, made when I need to charge my batteries. It requires minimal thought and is adaptable, relying on 3 basic elements: onion, potato and a pile of greens. This week’s green soup was made from zucchini, silver beet ( chard), parsley and basil. In winter, I make it with half a bunch of celery and add a few dark leaves for colour. The outside, often discarded, green leaves of an iceberg lettuce make an excellent addition. Peas go well. Any soft, non- bitter leaves will do. I don’t usually use a recipe but today, I am attempting to add quantities. It’s a great recipe for beginners in the kitchen as well as worn out cooks too.
Super Green Soup
- 400 gr potatoes, peeled and roughly chopped
- 200 gr onions, peeled and roughly chopped
- salt, pepper
- 1 kilogram of greens, such as, zucchini, silver beet leaves and stems, outside leaves of an iceberg lettuce, young Cos lettuce leaves, parsley, celery, basil etc, roughly chopped or torn.
- 1 vegetable stock cube
Optional. Cream
Add the chopped potato and onion to a pot. Add a good pinch of salt and cover with water. Cook for 10 minutes, then add all the greens. After another 10 minutes, check that everything is soft. Don’t overcook or you will lose the bright green colour. Puree with a stick blender, return to pot. Add the stock cube. Add some cream if you don’t feel too purist. Serve with chopped chives and ground pepper.
ALMOST ITALIAN 
Deliiiicious!
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Thanks Juls.
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Yum sounds like a really superb thick soup and nice and smooth. I will be serving mine with cream! Thanks Francesca.
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Yes, I like mine with cream swirled through. A big pot would requite around 1 cup full.
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Soup is wonderful … in the kitchen and in the tummy!
Thank you for the great ideas … your Green Soup will inspire many pots of nourishment to come!
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Thankyou. I think with that simple base of onion and potato, cooked in water, you could add just about anything.
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Love your creativity! Great way to use up bits and bobs of greens from the garden – served with delicious homemade bread, of course.
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Oh of course Debi, what more does one need, but soup and bread? I bet you’re having some tasty ones in the Grafagnana now.
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Yum yum, it’s still very much soup weather here, we’ve gone from fabulous spring like weather down to 9C and cold winds and rain! This is another recipe, you should write your own book, at the very least I now have a folder with Francesca’s recipes as the title!
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Oh how nice Susan.That green soup is one for the girls to make.It is a handy beginner’s soup.I’ve decided to add some basic recipes in my posts and this certainly is one of them.
Might drop in and say hello on my way through from Bretagne to Montpazier.
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I love this style of soup, a great way to use up odds and ends and always delicious.
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Thanks Sandra. I thought I should document it to at least inspire the grandkids as they approach cooking age. It always amazes me what you can make for under $1.
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Love the idea of the lettuce leaves .. oh and marrow 😉 Cream would be added in this house ..hugs
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