Garlic and Greens Soup

A Favorite Nutrient-Dense, Plant-Packed Soup for Every Season!

Of all the recipes I’ve created over the past 30 years, this one is definitely in the Top 10 of most popular. Originally developed for one of my cooking classes back in the early 2000s, it made its way into The Vegan Table (now sadly out of print but still available) and has remained a staple in our house ever since.

As we teeter between winter and spring, it’s still very much soup season (though, for me, soup season is every season). And with my husband just coming down with a cold, I thought it was the perfect time to share this beloved recipe with you.

Garlic and Greens Soup Recipe

This soup is bold, robust, and deeply comforting—starting with an entire head of garlic. But don’t worry, cooked garlic mellows as it simmers, creating a rich, fragrant broth rather than an overpowering bite. If you’re feeling under the weather, this soup will warm you up, soothe your throat, and maybe even keep the vampires away.

Ingredients

• 3 tablespoons water or 1 tablespoon oil for sautéing

• 1 head garlic, separated into cloves, peeled, and minced or pressed

• 1 large yellow onion, chopped

• 1 bunch kale, bok choy, or chard, chopped into bite-size pieces

• 3 to 4 yellow potatoes (such as Yukon Gold), diced (peeling optional but not necessary)

• 8 cups vegetable stock (store-bought or see Homemade Stock recipe here)

• 1 tablespoon seasoned rice vinegar

• Salt and pepper to taste

Directions

1. In a large soup pot, sauté the garlic and onion in the water or oil until the onions turn translucent, about 5 minutes.

2. Add the greens, potatoes, and vegetable stock to the soup pot and bring to a low boil. Simmer everything together for about 25 to 30 minutes, until the potatoes can be pierced easily with a fork.

3. Stir in the rice vinegar, then add salt and pepper to taste.

4. Remove from heat, and serve.

Yield: 2 to 4 servings

Serving Suggestions and Variations

• Add 1 cup cooked barley to the soup about 5 minutes before it’s finished cooking for extra heartiness.

• Swap out the potatoes for white beans if you prefer a protein boost.

• Use different greens—I love it with kale, but chard and bok choy work beautifully too.

Nutritional Information (per 2-cup serving)

Calories: 160
Protein: 5 g
Carbohydrates: 28 g
Fat: 4 g
Fiber: 4 g

Oil-free (if sautéing in water), wheat-free, soy-free

More Resources for You!

👉 Because the publisher took The Vegan Table (and Color Me Vegan) out of print, I am able to repurpose all of my recipes for which I own the copyright again. Please check out my Recipe E-Books and my library of On-Demand Cooking Classes for more tried and true recipes!

👉 Work with me 1:1 – Get personalized guidance to build healthier habits, cultivate self-compassion, communicate with conviction, strengthen emotional resilience, or whatever you are looking for.

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