This kale and spinach soup is a healthy, delicious recipe that's absolutely loaded with veggies. Kale, spinach, and bok choy come together to create a rich, creamy soup that will get anyone to eat their vegetables!
Spinach and kale are two of my favorite greens, and I'm always looking for new ways to prepare them. After all, you can only eat so many salads. Am I right? Of course, I am. I really love this soup because it's a creative way to get in a ton of veggies, and it's so quick and easy!
Why You'll Love This Recipe
- It uses just a few simple ingredients.
- It's full of vitamins, minerals, and fiber.
- It's as delicious as it is healthy!
- It's quick and easy to make.
When the vegetables have finished cooking, blend them until mostly smooth. The soup will have some texture, and that's okay!
You'll only need a few basic ingredients to make this recipe, and you'll find them all either in your kitchen or at your local grocery store.
All the ingredients are right here, but you'll find the exact amounts in the recipe card at the end of the post.
- Chopped onions
- Baby bok choy, chopped
- Baby kale
- Baby spinach
- Frozen peas, thawed
- Minced garlic
- Chicken broth, more or less depending on desired thickness
Making this soup only takes a few minutes and a few simple steps. Even beginners can make this soup, and you'll be in and out of the kitchen in no time.
The recipe highlights are right here, but you can find the exact instructions in the recipe card at the end of the post.
1: Boil the peas until bright green and set aside.
2: Saute the onions and garlic until soft.
3: Saute the greens until soft.
4: Add all the vegetables, the stock, and the salt and pepper to a blender. Blend until a soupy consistency is achieved.
5: Pour into a pot and heat through. Enjoy topped with sour cream and corn if desired.
Substitutions and Variations
- You can add the vegetables and broth to a pot and use an immersion blender to make the soup, as well.
- You can use jarred minced garlic if you don't have fresh garlic.
- Try adding red pepper flakes for a zesty kick.
- Try adding jalapenos for a kick of heat and flavor.
- Cutting board
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
Reheat: Place the soup in a pot and cook over medium-low heat until heated through.
What to Serve with Kale and Spinach Soup
Serve this soup alongside grilled cheese sandwiches or your favorite main dishes made with chicken, beef, or pork. You can serve this soup topped with sour cream or Greek yogurt and whole kernel corn, as well.
- Cook the onions and garlic until the onions are soft and translucent. They shouldn't be caramelized.
- Keep the heat at medium-low when cooking the onions and garlic to keep the garlic from burning.
- A blender is the easiest way to blend this soup, but you could use a food processor or immersion blender in a pinch.
This soup is very healthy. Aside from the butter used to saute the vegetables, every ingredient in this soup is a healthy one.
This is a hot soup. In fact, the final step is heating it up in a pot before serving.
Kale has a stronger flavor than spinach. It's an earthy, slightly bitter flavor that pairs well with the spinach, onions, and bok choy in this recipe.
More Tasty Soup Recipes
- 1 cup chopped onions
- 2 tbsp minced garlic
- 2 cups baby bok choy, chopped
- 2 cups baby kale
- 2 cups baby spinach
- ½ cup butter
- 8 cups chicken broth, more or less depending on desired thickness
- 1 tbsp salt
- 1 tsp pepper
- Clean and chop the onions and baby bok choy. Wash baby spinach, baby kale, and peas.
- Boil peas for 5 minutes or until bright green. Set aside in a big bowl.
- Sauté the chopped leeks and garlic with ¼ cup butter over medium heat until soft and translucent. Add to big bowl with peas.
- Saute baby kale, baby spinach, baby bok choy with remaining butter over medium until soft and fragrant. Add to your big bowl.
- Add chicken broth, salt, and pepper to bowl.
- Puree in batches in your blender. Put puree into a big pot on medium heat.
- Stir pureed vegetables together and when hot enough, serve with a tablespoon of sour cream and kernels of corn if desired.
Amount Per Serving Calories 151Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 1921mgCarbohydrates 8gFiber 2gSugar 3gProtein 4g
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