Ingredients

Scale

2 Tbsp olive oil
1 yellow onion, medium diced (about 2 ½ cups)
4 celery ribs, chopped (2 cups)
4 garlic cloves, crushed
2 cups broccoli, florets and stalk chopped
1 bunch Tuscan kale, stems included (4 cups)
1 small bunch of chard (4 cups)
6 cups vegetable stock (or chicken bone broth)
2 cups spinach, packed
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided

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Instructions

Using a large pot, heat oil on medium heat and add onion. Stir frequently till translucent, about 5 minutes.
Add celery, garlic, broccoli, ½ teaspoon sea salt, and ¼ teaspoon coarse black pepper. Stir and let cook for 5 minutes.
Add kale and chard to pot, stir and incorporate in groups, letting the greens wilt. Add 6 cups of vegetable or chicken bone broth, bring to a boil, and back to a simmer. Let simmer 20 minutes. Add remaining sea salt and black pepper.
Add a third of spinach to a high-speed blender, along with a third of the soup. Blend till pureed and vibrant green. Blend in batches. Alternatively, you may use a hand immersion blender to puree the soup. Finish with additional salt and pepper to taste.

Notes

When using the broccoli stalk, use a peeler to peel off the outer layer. The thick stalk skin is bitter.

The ingredient list of Erewhon’s Mighty Green Soup calls for escarole. If you are able to find it at your local market, add it in place of chard.

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