Step 1

Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

Step 2

Add broth and potatoes. Bring to a slow boil, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.

Step 3

Make sure all greens are very well washed before getting started. Remove any thick midribs and chop leaves coarsely.

Step 4

Once the potatoes are tender, add any hardy greens (like kale or collards) that you may be using and cover. Simmer  gently for 5 to 7 minutes, or until nearly tender and still bright green,

Step 5

Add any tender greens you’re using, along with the parsley and optional dill or other herb. Cook until the tender greens are wilted.

Step 6

Puree the mixture (in batches if need be) in a blender until smooth. Return to the soup pot and stir in enough plant-based milk to give the soup a slightly thick consistency. You can also simply insert an immersion blender into the soup pot to puree.

Step 7

Season with salt and pepper and serve at once. Or, you can let the soup cool down and chill it before serving.

Step 8

For an optional  garnish, pour some plant-based creamer into a small spouted container and pour a spiral design onto the top of each serving.