Creamy Greens Soup

Create a sophisticated, fresh-tasting substitute for other cream soups with this Creamy Greens Soup recipe from Scales by Conair.

Nutritional Information

Per serving (1 cup):
  • Calories180 (51% from fat)
  • Carbohydrates17g
  • Protein6g
  • Fat11g
  • Saturated fat6g
  • Cholesterol28mg
  • Sodium731mg
  • Calcium166mg
  • Fiber2g


  • 1/2tablespoon extra virgin olive oil
  • 1tablespoon unsalted butter
  • 2small shallots (about 3 ounces) finely chopped
  • 3garlic cloves, crushed
  • 1small leek (about 2 ounces) white part only, sliced
  • 10ounces kale (hard stems discarded), roughly chopped
  • 1bunch Italian parsley (stems reserved for other use), roughly chopped
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 3cups vegetable broth
  • 1/4cup heavy cream
Creamy Greens Soup


  • 1Put the oil and butter in a large saucepan set over medium heat. Once butter is melted, add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté but do not pick up any color.
  • 2Add the kale, parsley, salt and pepper and stir to coat.
  • 3Add the vegetable broth and bring to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30 minutes. Add the cream and continue simmering uncovered for an additional 20 to 30 minutes.
  • 4Separate the solids from the liquids and put the liquids into a blender jar fitted with the blending blade, followed by half of the solids. Run on Low and blend for about 10 seconds.
  • 5Add the remaining solids and increase to High to thoroughly blend, about 45 seconds. Taste and adjust seasoning accordingly.
Reproduced with permission from Cheap Recipe Blog