week 8: the soup that gets us through

Believe me, there’s no way to make this soup look attractive. But trust me, it’s good.

There’s no way around it: CSAs = greens. Lots of them. And one household can only consume so much before things get wilted! This recipe has helped us use up our greens before they die a slow death in the crisper.

Think of this recipe as your starting point. Then, through in whatever you find in the fridge. Every week I tell Joe, “I don’t know about this. I used _____ this time.” Every week Joe tells me, “Wow. That soup was great.”

In spring, I use regular potatoes–whatever kind we have. Now that it’s autumn, we’re knee-deep in sweet potatoes, so into the soup they go. I’ve used Swiss chard, kale & bok choi. I’ve gone 3/4 potato & 1/4 apple. I’ve used every color onion. I’ve added lots of crushed red pepper. I’ve made this soup so many times it’s ridiculous. Here we go: your basic cool-weather soup.


  • 1 bunch of kale with stems removed, coarsely chopped
  • 1 medium onion, chopped
  • 2-3 cloves garlic, diced
  • 1 tablespoon butter
  • 1/2 cup dry white wine + 4.5 cups vegetable broth (or just 5 cups broth)
  • 2 large (or about 1.5 pounds) sweet potatoes, peeled & chopped
  • salt & pepper to taste
  • your favorite herbs/spices to taste (I like tumeric & a touch of clove)


  1. Steam the greens until they’re tender but not all soggy & squishy (a nice, deep green color). Set aside to cool.
  2. In a large sauce pan, melt the butter. Sauté the onion & garlic over medium-low heat.
  3. Add the white wine; cook for several minutes to remove the alcohol. (But don’t let all the wine evaporate!)
  4. Add 2 cups of broth & the chopped sweet potatoes to the sauce pan. Bring to a boil, then reduce to a simmer. Cover, and cook until the potatoes are soft (can be easily pierced with a fork, about 20 minutes).
  5. Add the remaining broth. Season to taste. Simmer for a few minutes.
  6. Add the greens. Stir well. Then, in batches, run the soup through a food processor to give it a nice, even texture. (That way, you don’t get stringy greens & the flavors all come together nicely.)

About meganbetz

human geography PhD Student at Indiana University; wife, reader, writer, baker, gardener
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