Winter Greens and Vegetables (Printable)

A vibrant, nourishing blend of winter greens and vegetables for a healthy meal during cold months.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium leek, white and light green parts sliced
05 - 2 medium carrots, diced
06 - 2 medium potatoes, peeled and diced
07 - 1 parsnip, diced (optional)

→ Greens

08 - 7 oz kale, stems removed, leaves chopped
09 - 3.5 oz spinach leaves
10 - 3.5 oz savoy cabbage, shredded

→ Liquids

11 - 5 cups vegetable broth (gluten-free if needed)

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried marjoram or oregano
14 - Salt and freshly ground black pepper, to taste

→ Finish

15 - Juice of 1/2 lemon
16 - Fresh parsley, chopped, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, leek, and garlic; sauté for 3 to 4 minutes until softened without browning.
02 - Add diced carrots, potatoes, and optional parsnip. Continue cooking for 5 minutes, stirring occasionally.
03 - Add chopped kale, spinach, and shredded savoy cabbage. Pour in vegetable broth and bring to a boil.
04 - Stir in dried thyme, marjoram, salt, and pepper. Reduce heat and simmer gently for 20 minutes until vegetables are tender.
05 - Stir in lemon juice. Taste and adjust seasoning as desired.
06 - Serve hot, garnished with freshly chopped parsley.

# Cooking Tips:

01 -
  • It rescues forgotten vegetables from the back of your crisper drawer and turns them into something you'll actually crave.
  • The lemony brightness at the end wakes up every spoonful, making it feel lighter than most winter soups.
  • You can walk away from the stove for most of the cooking time, which means you can actually get other things done.
02 -
  • Don't skip the lemon juice at the end, it transforms the soup from muddy and heavy to bright and craveable.
  • If your greens are pre-washed, rinse them anyway, I've found grit hiding even in bagged kale more times than I can count.
  • The soup thickens as it sits, so if you're reheating leftovers, add a splash of water or broth to loosen it back up.
03 -
  • Cut your vegetables into similar sizes so everything cooks evenly, uneven pieces mean some will be mushy while others are still hard.
  • Taste the broth before adding it to the pot, if it's very salty, use half broth and half water to avoid an overly salty soup.
  • Add the lemon juice off the heat or just before serving, cooking it too long makes the brightness disappear.

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