Home Previous Next







MacGourmet downloadGreen Smoothie Soup. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Green Smoothie Soup

This soup is a great way to use up your farm share greens.


  • 1 bunch kale, washed and stemmed
  • 1 bunch beet greens, washed and stemmed
  • 1 bunch tatsoi, washed and stemmed
  • 4 fist-sized potatoes, peeled and cut into 1 1/2-inch pieces
  • 7 baby carrots, cut into 3/4" pieces
  • 2 celery stalks, cut into 3/4" pieces
  • ½ sweet onion, chopped
  • 2 cloves garlic, pressed
  • 1 tbsp Penzey's Mural of Flavor Seasoning
  • 2 quarts vegetable broth
  • ¼ tsp black pepper
  • ½ cup parsley, chopped fine
  • 1 tsp grapeseed oil
  • 1 oz. rice wine vinegar
  • 1 oz. apple cider vinegar


Saute onion in grapeseed oil until translucent, about 5-7 minutes. Add pressed garlic cloves, carrots, and celery pieces. While these vegetables are cooking, peel and cut the potatoes and add them to the pot.

Pour in 1 quart of the vegetable broth. Simmer the vegetables in the broth for 20-30 minutes or until the potatoes are soft. Check the potatoes with tongs to see if they mash. If they do, they are ready. Add the Mural of Flavor, pepper, vinegar, and the other quart of broth to the pot. Bring everything to a boil.

When you've got the pot boiling, add all three bunches of cleaned and stemmed greens and the parsley, right on top of the soup. Cover the pot and let the greens cook down for ten minutes. Puree the soup with a stick blender until everything is uniformly green. Drink it down! You'll feel better.


kale beet greens tatsoi apple cider vinegar rice wine vinegar potato carrot celery onion