This mustard greens soup is so delicious and creamy. Cooked with spinach and a hint of spices, it is full of flavor and good nutrition. This healthy comforting soup makes a great lunch or starter for a meal.
In a cooking pot, heat olive oil at medium high. Add chopped onions and sauté until softened, about 5 minutes. Then add garlic and ginger. Stir and cook until fragrant, about 1 minute.
Add diced potatoes and cook for 2 minutes.Then add turmeric, ground cumin, ground coriander and paprika. Stir and cook until aromatic, about 30 seconds.
Next add chopped mustard greens and sauté until slightly wilted, about 3 minutes. Add chopped spinach and continue to cook the greens until wilted, about 5 minutes.Tip: Do not overcook the greens, which will help retain the bright color.
In a skillet, melt the butter at medium heat. Add flour and cook until very lightly toasted, stirring continuously, about 2 minutes. Add the milk in a stream, whisking until well combined. Cook the mixture until thickened, stirring in between, about 2 minutes.
Add the thickened milk to the cooked greens. Stir in salt and adjust to taste. Transfer the mixture to a high speed blender and blend until pureed, about 3 minutes. Tip: The mustard greens are tougher than spinach, so blending them to a smooth consistency will take a few minutes.
Pour the creamy soup back into the cooking pot and quickly heat it. Tip: Do not simmer for too long, because the greens will overcook or the soup may boil over.
Transfer the soup to a serving dish. Drizzle with cream, olive oil and sprinkle freshly ground black pepper or mild red pepper flakes. You can also top with buttered croutons. Serve the soup immediately with bread or corn chips.
Notes
Less spicy or pungent: Mustard greens are pungent. To make the soup less spicy, skip ginger or replace with garlic.
Thickening the soup: You can thicken the soup just with 2 potatoes or toasting ¼ cup flour with 4 tablespoons butter. Alternatively, you can use both the methods as we did here. To make it gluten free skip the flour or use gluten free flour or corn starch.
Blending: Be careful while blending the soup. Blend the mixture in batches, filling the blender less than half capacity. And vent in between to release the steam or remove the feeder lid and cover with a kitchen towel.
Frozen Vegetables: You may use frozen greens instead of fresh greens and follow the package instructions for suitable substitutions.
Meal Prep/Storage: Chop the greens and refrigerate couple days ahead. The cooked soup will keep for 4 to 5 days in the refrigerator. Leftovers can be frozen for 2 months. Thaw and reheat. If it loses, some of its creamy texture, add some corn starch slurry and cook it.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.