Test Kitchen: Many Greens Soup

Test Kitchen: Many Greens Soup

Many Greens Soup garnished with fresh watermelon radish and sunflower greens


I’ve seen this bright green soup, originally from Superfood Soups by Julie Morris, on a ton of different blogs and health sites. I ran across it again in the January/February 2018 edition of Mother Earth Living, and took it as a sign that I should finally try it.

I’ve been eating more salads and whipping up green smoothies in an effort to meet the recommended daily serving of greens. This soup offers a warm and savory substitute for the juices, smoothies and salads we’re usually drawn to for a healthy bite, without sacrificing the fresh, clean flavor of green vegetables. Plus, it’s a great way to get vitamins A, C and K into your diet, as well as calcium and manganese, which support strong bones. After all, there are indeed many greens in this Many Greens Soup!

Check out Morris’ original recipe for Many Greens Soup here.

Variations & tips

For me, making this soup was a labor of love. It’s worth the time it takes to prep and cook the ingredients, but I discovered a few modifications to make it easier.

  • With more than 10 cups of greens in this recipe, the chopping can get pretty tedious. Use a food processor to break down the broccoli and greens. Oh, and make sure your big prep bowls are clean too:)
  • The first step in the recipe involves blending together the 4 cups of broth, plus miso paste and cashews. I recommend blending the miso paste and cashews with only 1 cup of broth, then blend in the remaining 3 cups. When I blended the full amounts of the ingredients, the cashews surfed the excess amount of broth and evaded the blending blades. (Tricky little guys!)
  • The recipe recommends the use of a blender to mix some ingredients, as well as to puree the soup as a final step. Unless you have a seriously powerful blender, you might prefer to use a food processor or immersion hand blender.

Investment ingredient: Miso Paste

Miso paste is a fermented soybean paste that is especially popular in Japanese cuisine. As folks discover the amazing umami flavor miso brings to soups, sauces and more, it is becoming more commonly available in grocery stores. Plus, a little goes a long way with miso, so it’s a valuable ingredient. If you don’t eat soy products, you can sub the miso with tahini and a little bit of salt. I did, and the flavor was still excellently umami!

Lessons learned

I did a bit of a slapdash job chopping up the broccoli and leafy greens, trusting that my food processor could smooth out any leftover pieces when I pureed the soup. The food processor delivered, but it took a few small batches. Next time, I’ll follow my own advice and use the food processor to more thoroughly break down my green ingredients.

The takeaway

  • The leafy greens in this recipe are flexible — you can use pretty much any greens but lettuce, so make it your own and try different combinations.
  • Let’s face it, the final product is a food photographer’s dream. (Even I was inspired to attempt a more artsy photo!) But your batch doesn’t have to be as smooth or eclectically garnished. Finish the soup in whatever way makes it irresistible to you: Leave the soup a little chunky, or finish it with nutritional yeast. It may not be the most gorgeous dish ever, but you’ll enjoy it!


Many Greens Soup

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