University of Illinois Extension

Green Spring Soup

6 c water or broth
4 medium potatoes, chopped
¼ medium onion or leek, chopped (optional)
2-3 c kale or spring greens, chopped
2 cloves garlic
1 tsp sea salt
1 tsp olive oil (optional)

Bring liquid to boil.  Add potatoes, onion, and sea salt.  Cover.  Reduce heat; simmer until tender.  Add kale and garlic; simmer until kale is tender and bright green.  Puree all ingredients together.  Add olive oil before serving.  Serves 6.

Nutritional Information: Servings: 6, Amount/Serving: Calories 79, Total Fat <1g, Sat. Fat <0.1g, trans fat 0g, Cholesterol 0mg, Sodium 413mg, Total carbohydrates 13g, Sugars 3g, Dietary Fiber 3g, Protein 3g, Calcium 17mg, Vitamin D 0 IU