How to Make Spring Greens Soup

Recharge yourself with this quick and healthy spring greens soup packed with iron, fiber and tons of vitamins! It’s a delicious, nutrient-dense way to detox your body and welcome the new season with every spoonful!

Ingredients:

• 100g / 3.5 oz (approx. 3 cups) Spinach

• 100g / 3.5 oz (approx. 3 cups) Sorrel

• 50g / 1.7 oz (approx. 1.5 cups) Kale

• 50g / 1.7 oz (approx. ½ small) Leek

• 1 pc Green garlic

• 50g / 1.7 oz Bear's garlic (a.k.a. Ramsons / Wild garlic)

• 50g / 1.7 oz Oyster mushrooms

• 5g / ¼ cup loose Fresh dill

• 5 pcs Cherry tomatoes

• 1 small Chili pepper

• 1.5–2l / 6–8 cups Water

• 20g / 1.5 tbsp Butter

• 150g / 5.3 oz (approx. ⅔ cup) Yogurt

• 1 Egg

• 1 tbsp Lemon juice

• 1 cube Veggie & Mushroom bouillon

• 1 tsp Salt, pepper, and paprika

Because this is a fast-cooking soup, it is best to prepare all ingredients before you begin. Dice the leek and green garlic. Clean and cut the spinach, sorrel and bear's garlic into small strips. For the kale, remove the stems and chop the leaves. Shred the oyster mushrooms by hand into thin strips (cut them in half if they are too long). Finely dice the chili and cherry tomatoes and chop the dill.

Heat a pot over medium heat with oil and butter. Fry the leek and green garlic for one minute util soften. Add the chili, tomatoes, dill and sauté for another thirty seconds. Add the spinach, sorrel, bear's garlic and kale. Season with pepper, paprika, taste it and if needed add salt. Stir for about thirty seconds until the greens begin to wilt and reduce in volume. Pour in about 1.5 liters of water or more if you want the soup to have more brought. Add the bouillon cubes and stir well. Cook for 15–20 minutes until the kale is tender. Turn off the heat and move the pot aside. Stir in the lemon juice while the soup is still hot but not boiling so to preserve the vitamin C from the lemon. To add some protein to the soup in a small bowl, whisk egg and yogurt together. To prevent curdling, take a ladle of the hot soup and slowly whisk it into the yogurt mixture to temper it. Pour the tempered mixture back into the main pot and mix.

Enjoy this healthy, nutritious soup as it is or with a side of fresh cooked rice!