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Witches Brew Soup Recipe

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3.9 from 4 reviews

Witches Brew Soup is a vibrant, nutrient-rich green soup combining arugula, spinach, and dandelion greens with apple and potato for a subtly sweet and earthy flavor. This comforting soup is easy to prepare in just 30 minutes and can be enriched with a swirl of coconut cream, crème fraîche, or sour cream for added creaminess.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Soup Ingredients

  • 1 tablespoon olive oil
  • 0.25 cup finely chopped red onion
  • 1 large clove garlic, minced
  • 0.5 pound arugula
  • 0.5 pound spinach
  • 1 ounce dandelion greens
  • 17.5 ounces vegetable stock or broth
  • 10 ounces russet potato, peeled and cut into bite-sized pieces
  • 1 large Fuji or Gala apple, peeled, cored, and cut into chunks
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Optional Garnish

  • Coconut cream, crème fraîche, or sour cream
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Prepare Greens: Thoroughly wash the spinach, arugula, and dandelion greens. Pat them dry with a kitchen towel to remove excess moisture.
  2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion and sauté for about 5 minutes or until the onion becomes translucent. Stir in the minced garlic, reduce heat to low, and cook until fragrant, about 1 minute.
  3. Add Greens: Add the arugula, spinach, and dandelion leaves into the pot. Stir well to combine and allow them to wilt slightly.
  4. Add Broth and Simmer: Pour in the vegetable stock, then add the peeled and chopped potatoes along with the apple chunks. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are fork tender, about 15-20 minutes.
  5. Blend Soup: Using tongs, transfer the greens, potatoes, and apples to a blender or food processor. Add some hot broth to the blender, secure the lid but leave the vent open to prevent pressure buildup, and blend until smooth and creamy.
  6. Season: Pour the blended soup back into the pot or serving vessels. Add kosher salt and cracked black pepper to taste, stirring well.
  7. Serve and Garnish: Ladle the soup into bowls or mugs. Swirl in a spoonful of coconut cream, crème fraîche, or sour cream for added richness. Optionally, sprinkle with red pepper flakes for a bit of spice and visual interest.

Notes

  • Leaving the blender vent open while blending hot liquids prevents pressure buildup and reduces the risk of spills or explosions.
  • You can substitute dandelion greens with other bitter greens like kale or Swiss chard if unavailable.
  • For a vegan option, use coconut cream instead of crème fraîche or sour cream.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • The inclusion of apple adds a subtle sweetness that balances the bitterness of the greens.

Find it online: https://cheftinaskitchen.com/witches-brew-soup-recipe/