Asparagus and Greens Soup

Makes 4 servings. Double for leftovers.


  • 2 Tbsp. extra-virgin olive oil
  • 1 pound chicken breasts or thighs or substitute tofu for a vegetarian version
  • 2 cups leeks or celery or other stalk-y vegetable, diced
  • 1-1/2 cups onion (can be spring onions, including greens and bulb), diced
  • 3-4 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth or water
  • 3/4 tsp. fine sea salt
  • 3/4 tsp. freshly ground black pepper
  • 1 bunch asparagus or broccoli (about 3 cups)
  • 2 cups (packed) spinach or kale or beet greens, remove large stalks and roughly chop
  • 1 cup packed fresh parsley leaves
  • 1/4 cup grated parmesan cheese, plus more for serving


  1. Heat oil in large soup pot over medium-high heat. Cut chicken (or tofu) into strips. Add to the pot. Sauté until browned and cooked through (about 5 minutes). Set aside.
  2. Add leeks or celery and onions to the pot. Reduce heat to medium and sauté, stirring occasionally, until all is browned and tender. Add garlic. Cook for 1 minute more.
  3. Add broth, salt and pepper. Bring to a boil over high heat. Then reduce to a simmer for about 5 minutes. Add asparagus or broccoli and cook until tender (about 5 minutes more). A minute or 2 in, stir in greens.
  4. Chop chicken into bite-sized pieces. Add to the soup. Turn off heat and garnish with parsley and parmesan. Serve hot, adding more black pepper and parmesan, to taste.

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