Lunch Recipes

Lean Green Garden Soup

Lean Green Garden Soup



Lean Green Garden Soup

Serves: 6


1 tablespoon Napa Valley organic olive oil
1 1/4 pounds orange fleshed sweet potatoes peeled and diced into 1 inch cubes
1 Melissas organic medium onion diced
1 medium leek green top removed stem split lengthwise not all the way to the end washed well thinly sliced crosswise
4 cloves Melissas organic garlic minced
1 bunch kale washed and thinly sliced
1 bunch mustard greens washed and thinly sliced
4 cups 2 cans Health Valley no salt added low fat chicken broth fat skimmed
2 to 4 cups Health Valley vegetable broth
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt


Heat oil in a large soup pot. Add sweet potatoes, onion, and leek. Cook about 10 minutes, until leeks and onions soft, stirring often. Add garlic and cook until fragrant, about 30 seconds. Add the kale and stir to wilt, about 2 minutes. Add mustard greens and stir to wilt, about 1 minute. Add 4 cups chicken broth and 2 cups vegetable broth. Bring to a boil, reduce heat and simmer uncovered for 1 1/2 to 2 hours.

Use an immersion hand blender to puree half of the soup or transfer half the soup to a blender or food processor. Add more vegetable broth if soup is too dry or thick. Season with 1/8 teaspoon cayenne, pepper, and salt. Taste and add more seasonings if necessary. Serve hot.