Supergreen Mushroom and Potato Soup

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< 1 min read
Summary

Greens, greens, and more greens! If you’re trying to support your well-being, make that saying your slogan. Greens contain numerous phytonutrients that support overall health. Each veggie in Supergreen Mushroom and Potato Soup (broccoli, Swiss chard, mushrooms, potatoes, garlic, and onion) is packed with nutrition and flavor, making this soup one of the best soups to keep you warm, happy, and nourished. Bonus that this tasty soup will please the whole family!

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 1 cup organic celery (chopped)
 1 cup yellow onion (or white onion)
 1 bunch swiss chard, leaves separated from the stems, stems chopped (about 1 cup chopped stems) and leaves chopped (1–2 cups of leaves)
 4 garlic cloves (minced)
 3 cups broccoli (cut into 1” florets)
 2 cups mushrooms (cremini, button or portobello, chopped)
 1 tbsp fresh thyme (minced)
 1 tsp onion powder
 1 tbsp worcestershire sauce (vegan)
 8 cups vegetable broth (unsalted, preferably homemade)
 2 cups red potatoes (or other potato of choice, cut into 1” cubes)

Directions

1

Heat the celery, onion, and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pot.

2

Stir in the garlic, turn down the heat to medium, and cook for an additional 60 seconds.

3

Stir in the broccoli, mushrooms, thyme, onion powder, and Worcestershire sauce. Cook for 60 seconds.

4

Pour in the vegetable broth, and turn the heat to high. Once the broth is boiling, add the potatoes and lower heat to simmer until the potatoes are tender, about 10 minutes.

5

Stir in the Swiss chard leaves.

6

Taste for additional seasoning or some salt and pepper, if you like.

Chef's Notes

Substitutions
In place of potatoes, add your favorite (cooked) organic whole grain to step 5, like barley, brown rice, or farro.

Use kale, mustard, or collard greens in place of Swiss chard.

Substitute cauliflower for broccoli.

Use fresh rosemary or oregano in place of thyme.

Prep Ahead
Cut your celery, onion, Swiss chard (separate the leaves and chop the stems), broccoli, and mushrooms ahead of time and store in airtight containers in the refrigerator for up to two days before preparing the recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 1 cup organic celery (chopped)
 1 cup yellow onion (or white onion)
 1 bunch swiss chard, leaves separated from the stems, stems chopped (about 1 cup chopped stems) and leaves chopped (1–2 cups of leaves)
 4 garlic cloves (minced)
 3 cups broccoli (cut into 1” florets)
 2 cups mushrooms (cremini, button or portobello, chopped)
 1 tbsp fresh thyme (minced)
 1 tsp onion powder
 1 tbsp worcestershire sauce (vegan)
 8 cups vegetable broth (unsalted, preferably homemade)
 2 cups red potatoes (or other potato of choice, cut into 1” cubes)

Directions

1

Heat the celery, onion, and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pot.

2

Stir in the garlic, turn down the heat to medium, and cook for an additional 60 seconds.

3

Stir in the broccoli, mushrooms, thyme, onion powder, and Worcestershire sauce. Cook for 60 seconds.

4

Pour in the vegetable broth, and turn the heat to high. Once the broth is boiling, add the potatoes and lower heat to simmer until the potatoes are tender, about 10 minutes.

5

Stir in the Swiss chard leaves.

6

Taste for additional seasoning or some salt and pepper, if you like.

Supergreen Mushroom and Potato Soup