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Eat Your Greens! Soup

picture of eat your greens soup from farm fresh to you featured on the unprocess by tina ferris

When coming up with the name for this post, I was tied between Eat Your Greens! (at present) and Farm Fresh to You soup.  I thought of this latter name because save but two or three ingredients, everything is from my Farm Fresh to You box.  This soup could also be appropriately named Everything but the Kitchen Sink soup because it’s got so much great stuff; from my Farm Fresh box, I used red potatoes, rainbow chard, lacinato kale, leeks, lemons, and fennel.  There’s also red onion, baby spinach, and dill.

super close up of eat your greens! soup featured on the unprocess by tina ferris

Can we also just talk about the combination of fennel fronds, dill, lemon, and feta?  It’s kind of ridiculous.  I find that with green dishes (salads, stir fries, soups, roasted veg sides) it is always that unique something you figure out to really make the veggies sing.  With this soup, it is that four-ingredient combo.  It is very special; as Tyler and I dug into our second bowl, we kept saying out loud: “I’ve never eaten anything like this before.”

This soup is basically a hot salad in a bowl. So, if you’re scrimpin’ on your greens lately and you’re as confused by this “spring” weather as I am (hello all day dense fog), then let this soup get in your belly!

eat your greens soup in yellow bowl with side of feta and green background featured on the unprocess by tina ferris

Eat Your Greens! Soup


  • 4 cups vegetable broth
  • 8 cups water
  • 2 cups red potatoes, chopped
  • 2 cups red onion, chopped
  • 3 cups baby spinach
  • 8 cups kale, chopped
  • 6 cups swiss chard, chopped
  • 1 cup leeks, chopped (white parts only)
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh fennel fronds, chopped
  • 1 teaspoon sea salt plus additional for garnish
  • 2 tablespoons olive oil
  • 2 tbsp Herbs de Provence
  • 1/2 tbsp red pepper flakes
  • 2 tablespoons fresh lemon juice
  • feta cheese crumbled over each bowl for garnish


Bring 4 cups water and 2 cups broth, potatoes, and salt to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and saute until translucent stirring often, about 15 minutes. Add the sauteed onions and remaining broth and water to the pot with the potatoes.

Add the kale, chard, Herbs de Provence, and red pepper flakes to the large pot, and simmer the greens until tender, around 15 minutes. Then, add the spinach, leeks, dill, and fennel and simmer for an additional 5 minutes. Add 1 tablespoon lemon juice.

Season soup with sea salt, pepper, and additional lemon juice, if desired. Ladle out a portion of soup and sprinkle with the feta (about two tablespoons per bowl).

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post signature for the unprocess reading with gratitude, tina

Responses (3)

  1. Sarah says:

    This looks fantastic, Tina! Love that you actually use the fennel fronds. I usually throw them in a vase and use them as a center piece.

    • Thanks Sarah. I love using fennel as a center piece, in fact, I think I did in one of my past “Pretty Little Things” post. But honestly, the dill, lemon, feta, and fennel is one of the best combos I’ve created in cooking thus far. Yum!

  2. Tina, wowser, we’re all over this one! Love your nicknames for it (“hot salad in a bowl”). We’re going to link to this from our Facebook page so all our fans can see yet one more great way to get their greens!

    Please come join our greens revolution and LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies.

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

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