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Autumn Greens Soup. Boil 1 quart organic chicken broth; add 1 medium peeled and diced potato, 2 garlic cloves, 2 sliced scallions, and 3 cups mixed chopped greens, such as spinach, chard, kale, and tatsoi. Simmer until potatoes are tender, 5 to 10 minutes. Blend until smooth and season to taste. Spoon into bowls and top with shaved Parmesan. Serves 4.