Good Luck Greens Soup Recipe

I believe that there is something enormously invigorating and comforting about a bowl of homemade soup, especially when it’s loaded with nutrient-dense components. My Good Luck Greens Soup combines some of my favorite flavors and textures, delivering both health and taste in one delicious dish.

The “soup base” of sautéed onion and garlic wafts warm into the kitchen air, with the barely perceptible aromas of fresh ginger and turmeric powder just beginning to bubble up through the layered notes of sweet onion. These spices not only add depth but also have impressive anti-inflammatory benefits.

What I love about this soup is how the sweet potato imparts a mild sweetness and creamy consistency when pureed with the wholesome vegetable broth. This soup is a serious green machine with kale and collard greens providing not just a boatload of vitamins A, C, and K, but also essential minerals like iron and calcium.

Then there’s the parsley, a longtime underappreciated flavor maker that is super rich in antioxidants and contributes a nice, peppery flavor to the soup. Offering an equally potent protein boost, white beans deliver far more than just flavor to this delicious soup.

A dash of cayenne pepper warms the dish and a generous squeeze of fresh lemon juice brings it all into sharp relief. Nutritional yeast, added with optional abandon, is not necessary but certainly makes the dish more savory.

Call it an umami bomb—healthy eating has never tasted this good.

Ingredients

Olive Oil:
Fat that is heart-healthy adds a smooth, rich texture.

Sweet Potato:
High in fiber and vitamins, adds sweet naturalness.

Kale:
Rich in vitamins C and K, enhances immunity and bolsters bone health.

Collard Greens:
An outstanding vitamin A source that promotes eyesight and skin wellness.

Turmeric:
Ingredients include curcumin, which is recognized for its anti-inflammatory properties.

Cayenne Pepper:
Adds heat, increases metabolic rate, and intensifies flavor.

White Beans:
Packed with protein and fiber, it contributes creaminess and satisfaction.

Ginger:
Helps with digestion and contributes a warm, zesty taste.

Lemon Juice:
Enriches the taste with tartness and gives a shot of vitamin C.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 6 cups vegetable broth
• 1 large sweet potato, peeled and diced
• 4 cups kale, chopped
• 2 cups collard greens, chopped
• 1 bunch parsley, chopped
• 1 can (15 oz) white beans, drained and rinsed
• Salt and pepper to taste
• 1 lemon, juiced
• Optional: 1/4 cup nutritional yeast

Instructions

1. In a substantial saucepan, warm the olive oil over a medium flame. Toss in the diced onion and let sauté until the onion is see-through, which should take about 5 minutes.

2. Add the minced garlic, grated ginger, turmeric powder, and cayenne pepper to the pot. Stir and cook for another 1-2 minutes until your kitchen smells amazing.

3. Add the diced sweet potato to the vegetable broth. Bring to a boil and reduce to a simmer, cooking for about 10 minutes or until the sweet potato is just tender.

4. Incorporate the chopped kale, collard greens, and parsley into the pot’s contents. Put a lid on the pot, and let it simmer for another 10 minutes, allowing the greens to wilt and become tender.

5. Combine the white beans, after draining and rinsing them, with the soup, and taste for seasoning.

6. Let the soup simmer for a further 5 minutes, and allow the flavors to meld together.

7. Take the pot off the heat. Stir in the lemon juice.

8. Nutritional yeast can be added to the soup for a cheesy flavor boost and stirred until combined.

9. Sample the soup and, if necessary, correct the seasoning with more salt and pepper.

10. Enjoy your nourishing and hearty meal! Serve the Good Luck Greens Soup hot, garnished with extra parsley if you like.

Equipment Needed

1. Substantial saucepan
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Peeler (for sweet potato)
6. Grater (for ginger)
7. Measuring spoons
8. Measuring cups
9. Can opener
10. Strainer or colander (for draining and rinsing beans)
11. Ladle (for serving)
12. Citrus juicer (optional, for juicing lemon)

FAQ

• Can I use different greens instead of kale and collard greens?Indeed, it is possible to replace other green leafy vegetables, such as spinach, Swiss chard, or mustard greens, with these.
• Is it possible to make the soup ahead of time?Without a doubt, this soup can be prepared a day or two ahead of time. Just keep it in a tightly sealed container in the fridge and warm it up when it’s go time.
• Can I make this soup in a slow cooker?Indeed, the soup can be prepared in a slow cooker set on low for 4-6 hours. To avoid overcooking the greens, add them during the last hour of cooking.
• What is the purpose of adding nutritional yeast?The soup contains no dairy, but it has something even better: nutritional yeast. This little powerhouse of a food has a nutty, cheesy, and umami flavor that makes it a perfect soup ingredient. Nutritional yeast is a very good source of B vitamins. In fact, if you’re a vegan and you don’t eat nutritional yeast, there’s a good chance you’re not getting enough B vitamins.
• How can I make this soup spicier?You can amp up the spiciness by adding additional cayenne pepper or by including a chopped jalapeño or serrano pepper.
• Can I freeze this soup?Indeed, the soup can be frozen in airtight containers for no longer than 3 months. When you’re ready to enjoy it, thaw it in the refrigerator. Then reheat it.
• Is this recipe gluten-free?The recipe is gluten-free as it is written. If you are avoiding gluten, be sure to use gluten-free vegetable broth.

Substitutions and Variations

Olive oil: Use avocado oil or coconut oil in its place for a different flavor profile.
Sweet potatoes: Substitute with butternut squash or carrots for a similar flavor and consistency.
Kale: Use spinach or Swiss chard for a milder flavor.
Mustard or cabbage can be used instead of collard greens if a different green is preferred.
Chickpeas or cannellini beans can be used as an alternative to white beans.