Three-Greens Soup with Spinach Gremolata

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant three-greens soup with spinach gremolata is a nutrient-dense choice for those seeking a heart-healthy meal that doesn't compromise on flavour. It combines robust collard greens, earthy Swiss chard, and fresh spinach with creamy Yukon Gold potatoes to create a soup that is both light and satisfying. The addition of a zesty, raw gremolata provides a bright contrast to the simmered greens, while toasted pine nuts add a subtle crunch and nutty finish.

Perfect as a restorative lunch or a simple starter, this homemade soup is packed with vitamins and minerals. The recipe relies on store-cupboard staples like garlic and lemon to elevate the seasonal greens, making it an easy and budget-friendly way to enjoy a wholesome, vegetable-forward dish. Serve it with a slice of crusty wholemeal bread for a complete, comforting meal.

Ingredients for Three-Greens Soup with Spinach Gremolata

2 cucharadas de aceite de oliva virgen extra, divididas
1 small onion (about 200g ), thinly sliced
Sal kosher y pimienta negra recién molida
4 garlic cloves, 3 thinly sliced, 1 finely grated
Caldo de pollo bajo en sal de 950 ml
450g Yukon Gold potatoes, cut into 1/2" pieces
1/2 bunch collard greens (230g), centre ribs and stems removed, chopped (about 475ml )
1 bunch Swiss chard (350g), centre ribs and stems removed, coarsely chopped (about 8 cups)
1 140g bag packaged spinach (not baby), stems removed (about 950ml ), divided
2 teaspoons (or more) fresh lemon juice
2 cucharaditas de ralladura de limón finamente rallada
1 tablespoon toasted pine nuts

How to make Three-Greens Soup with Spinach Gremolata

Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards, and 475ml water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.

Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted.

Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.

Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.