12 February, 2020
A Cream Soup Recipe – Eat Your Greens Soup
Can you believe it? A cream soup recipe that helps you get those mighty green vegetables into your family’s diet in an effortless way? That is exactly what happened when my husband 
came up with this recipe. He calls it “Eat Your Greens Soup”. It was invented because he had rows of kale growing in the garden and needed a new way of serving it.
My husband takes over the cooking on the weekends during the winter months making soup. When he made this soup a couple of years ago, my kids and I fell in love with it and request it often. He made it again this weekend so that I could get pictures and write down the recipe to share with you on this website. The recipe made a 12 -quart pot filled to the brim. We ate on it Saturday evening and Sunday after church as well as throughout the day on Sunday. By Sunday evening the pot was dry!
There are at least 7 different kinds of green vegetables in his soup. They include: broccoli, spinach, kale, green onion, celery, asparagus, and collard greens. You could always substitute any green vegetable that you like for these or add to them. There are many health benefits to making sure your diet includes green vegetables. Here is a sampling of things you can benefit from by eating them on a regular basis.
Green vegetables can help your body by:
- Building muscles
- Providing a good source of vitamins A & C
- Contain necessary fiber
- Reducing blood sugar levels
- Strengthening bones
- Ward off depression
- Providing Omega 3 fatty acid – good for the brain
- Reducing inflammation
- Assisting with red blood cell production
- Prevent dementia
- Reduce the risk of cancer
Eat Your Greens Soup
Ingredients:
6 quarts of water
1/3 cup Roasted Chicken Base
1 large onion – diced
2 bunches of fresh spinach – large stems cut off and leaves coarsely chopped.
1 bunch fresh kale – remove large stems and leaves chopped small.
1 bunch collard greens – large stems removed and leaves chopped small.
2 bunches green onion – washed, trimmed and thinly sliced.
1 head broccoli – cut into small florets.
3 stalks celery – sliced thin.
2 pounds asparagus – Remove tough ends and cut into 1/4 inch pieces.
3 cloves garlic – minced
1 teaspoon ground pepper – plus more to taste.
2 teaspoons salt – plus more to taste.
6 cups whole milk – divided
1 cup – cornstarch
4 cups Heavy Cream
Coarsely chopped spinach.
Kale chopped small.
Collard Greens chopped small.
Green onions sliced thin.
Broccoli cut into small florets.
Asparagus cut into 1/4 inch pieces.
Directions:
- In a large 12-quart stock pot, bring water to a boil.
- Dissolve chicken base in boiling water and then turn down heat to a simmer.
- Add in prepared vegetables.
- Season with garlic, pepper and salt.
- Bring back to a boil and immediately turn heat off and cover pot. Let sit on hot burner for 15 minutes. Vegetables should be tender.
- Dissolve cornstarch in half of the milk. Pour into hot simmering soup till it starts to thicken.
- Add in the rest of the milk. Take off heat and add heavy cream.
- Adjust seasonings to taste.
What Did You Think?
Did you have a chance to try this recipe? Did you put any other green vegetable in it? I would love to hear what you did because I might like to try it as well. Leave me your comments, suggestions and questions in the comment section below.
More Recipes To Try
Beef Barley Soup Vegetable Soup Recipe
Ingredients
- 6 quarts of water
- 1/3 cup Roasted Chicken Base
- 1 large onion - diced
- 2 bunches of fresh spinach - large stems cut off and leaves coarsely chopped.
- 1 bunch fresh kale - remove large stems and leaves chopped small.
- 1 bunch collard greens - large stems removed and leaves chopped small.
- 2 bunches green onion - washed, trimmed and thinly sliced.
- 1 head broccoli - cut into small florets.
- 3 stalks celery - sliced thin.
- 2 pounds asparagus - Remove tough ends and cut into 1/4 inch pieces.
- 3 cloves garlic - minced
- 1 teaspoon ground pepper - plus more to taste.
- 2 teaspoons salt - plus more to taste.
- 6 cups whole milk - divided
- 1 cup - cornstarch
- 4 cups Heavy Cream
Instructions
- In a large 12-quart stock pot, bring water to a boil.
- Dissolve chicken base in boiling water and then turn down heat to a simmer.
- Add in prepared vegetables.
- Season with garlic, pepper and salt.
- Bring back to a boil and immediately turn heat off and cover pot. Let sit on hot burner for 15 minutes. Vegetables should be tender.
- Dissolve cornstarch in half of the milk. Pour into hot simmering soup till it starts to thicken.
- Add in the rest of the milk. Take off heat and add heavy cream.
- Adjust seasonings to taste.