Mighty Greens Garlic Soup
There’s something so comforting about a perfect bowl of garlic soup. Whether you’re fighting off a cold, recovering from a night out, or just in need of some soothing comfort food, garlic soup has a way of healing the soul. I first fell in love with Garlic Soup when I tasted it at a cozy pub in Prague. The rich, aromatic broth filled with garlic, herbs, and a touch of bread was pretty much life changing. Now, years later, I’m bringing you a twist on that classic recipe, with an added boost of greens to make it even more nourishing and delicious. Say hello to Mighty Greens Garlic Soup.
If you’re looking for more Soups that Don’t Suck you can check them out here:
Health Benefits of Mighty Greens Garlic Soup:
- Garlic: Known for its immune-boosting properties, garlic has been used for centuries to fight off colds, lower blood pressure, and reduce inflammation. It’s the star ingredient in this soup, offering a punch of flavour (though mild) and healing properties.
- Kale and Broccoli: These leafy greens are powerhouses of nutrition, rich in vitamins A, C, and K, as well as fiber and antioxidants. Together, they add a vibrant green colour and a huge boost of nutrients, making this soup even more healthy.
- Potatoes: Adding a hearty texture to the soup, potatoes are a great source of potassium and fiber. They help make the soup more filling.
- Leek: This mild relative of the onion adds a subtle sweetness and depth to the soup. Leeks are rich in antioxidants, vitamins, and minerals, and they promote healthy digestion.
- Marjoram: This aromatic herb not only adds a fragrant touch to the soup but also aids in digestion and has anti-inflammatory properties.
How to make Mighty Greens Garlic Soup:
Step One: Finely slice your peeled garlic, chop 1 potato, 1 leek, 1 small head of broccoli, and a big handful of kale.
Step Two: In a large pot, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat until melted. Add chopped potato, chopped leek (white and light green parts only), and all of the finely sliced garlic.
Step Three: Season with a pinch of salt, pepper, and 2 teaspoons of marjoram. Sauté for about 7 minutes, stirring occasionally, until the garlic becomes fragrant and the potatoes start to get slightly golden. Add in the finely chopped broccoli at this point.
Step Four: Pour in 1 box (approx. 4 cups) of stock (vegetable, chicken, or beef) and 1.5 cups of water. Add 1 bay leaf and stir everything together. Bring the soup to a bubble, then reduce the heat to low and let it simmer for 15 minutes, partially covered.
Step Five: While the soup is simmering, preheat your oven to 400°F (200°C). Cube 2 cups of bread (preferably stale or hearty bread). Toss the bread cubes with 1 tablespoon of olive oil and a good pinch of salt. Spread the cubes in a single layer on a baking sheet and bake for about 10 minutes, or until golden and crispy.
Step Six: After 15 minutes of simmering, add a handful of chopped kale to the soup and stir to combine. Let the kale wilt into the soup for about 2 minutes. Optionally, add a squeeze of lemon juice for brightness. Stir it in.
Step Seven: Ladle the soup into bowls. Top each bowl with a generous handful of freshly toasted croutons. Serve immediately and enjoy!
How to Store and Reheat This Soup:
This soup is perfect for meal prep! It stores well in an airtight container in the fridge for up to 3 days. The flavours only get better with time as they meld together, so you can look forward to leftovers that taste even more delicious. If you want to keep it for a longer period, you can freeze the soup for up to 3 months. When reheating, simply warm it up on the stovetop over low heat, adding a bit more water or stock if it’s too thick. Make the croutons separately in the oven.
Substitutions:
While this recipe is already packed with flavor and nutrition, there are a few easy substitutions you can make to suit your preferences or dietary needs:
- Greens: If kale isn’t your thing, you can swap it for spinach, Swiss chard, or even collard greens. Just make sure to add them in towards the end of cooking so they don’t overcook.
- Stock: Feel free to use vegetable, chicken, or beef stock, depending on what you have on hand.
- Bread: If you don’t have stale bread you can use fresh bread, but try for a heartier loaf, or even skip the croutons altogether if you’re looking for a lighter option.
- Butter: For a dairy-free version, simply use extra olive oil in place of the butter.
This Mighty Greens Garlic Soup is a comforting, healing and forgiving soup that is guaranteed to make you feel better.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Mighty Greens Garlic Soup
Ingredients
- 2-3 bulbs garlic finely sliced
- 1 large potato chopped
- 1 leek just the white and light green parts, chopped
- Pinch of salt pepper
- 2 tsp marjoram
- 1 small head broccoli finely chopped
- 1 box approx 4 cups stock
- 1.5 cups water
- 1 bay leaf
- 3-4 tbsp olive oil
- 1 tbsp butter
- 1 big handful kale chopped
- 2 cups bread cubed (stale bread or a more hearty bread works best here!)
- Optional: squeeze of lemon
Instructions
- In a large pot, add olive oil and butter and let melt over medium heat. Add chopped potato, chopped leek and sliced garlic.
- Season with salt, pepper, and marjoram.
- Stir and let sautée for about 7 minutes. Add the chopped broccoli, stir for 1-2 more minutes and then add in the stock and water.
- Bring to a bubble, add in a bay leaf, then reduce to low and let simmer (partially covered) for about 15 minutes.
- Cube up your bread, hit with olive oil and salt and toast in the oven at 400 degrees for about 10 min (or until golden).
- Toss in a handful of chopped kale to the soup and let that wilt. Option to add in a squeeze of lemon juice.
- Ladle into bowls and top with croutons.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
