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Cooking Pointers
- Sauté the garlic scapes gently to mellow their flavor before adding liquids.
- Use vegetable broth for a lighter taste, or chicken broth for extra richness.
- Add tougher greens like kale earlier in cooking to soften them without losing texture.
Ingredients 0/13
What Makes This Recipe So Good
This soup is packed with fresh, seasonal vegetables that bring vibrant flavors and nutrients to your bowl. It’s a great way to use up your weekly CSA share and enjoy a comforting meal that feels both wholesome and satisfying.
Directions
Blend the green onions and garlic scapes in a food processor until smooth. Heat some oil in a large soup pot over low heat, then add the onion and garlic mixture. Cook it gently for a couple of minutes until it begins to dry out a bit. Next, puree the lettuce, chard, and kale together and add that to the pot. Let it cook for about 4 to 5 minutes to soften slightly. Pour in the vegetable broth and season with savory, marjoram, salt, and pepper. Let the soup simmer for 40 to 45 minutes, until the kale and chard are tender. While the soup is warming through, mix the Greek yogurt with Italian seasoning to make a creamy topping. When ready to serve, ladle the soup into bowls and add a generous spoonful of the yogurt mixture on top.
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people cooked this recipe
Simple Serving Suggestions
Serve this soup warm with a slice of crusty bread or a sprinkle of grated Parmesan cheese on top. It also pairs nicely with a fresh green salad for a complete, nourishing meal.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened. This soup also freezes well for up to 3 months.
Frequently Asked Questions
Can I use regular garlic instead of garlic scapes?
Yes, you can substitute minced garlic, but reduce the amount to 1-2 cloves to avoid overpowering the soup.
What can I use instead of Greek yogurt for the topping?
Sour cream or a dairy-free yogurt alternative works well as a creamy topping.
Do I need to peel the stems from the kale and chard?
You only need to remove the tough kale stems; chard stems can be trimmed but don’t have to be peeled.
Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days and can be reheated gently on the stove.
Is it okay to use fresh herbs instead of dried savory and marjoram?
Yes, use about three times the amount of fresh herbs since they are less concentrated than dried.
Can I add other vegetables to this soup?
Absolutely, root vegetables like carrots or potatoes can be added for extra flavor and texture.
How thick should the soup be when serving?
It should be a smooth, medium-thick consistency, similar to a creamy vegetable soup.
Can I freeze the soup?
Yes, freeze in an airtight container for up to 2 months, but add the yogurt topping fresh when serving.
