Potato Soup with Mustard Greens

potato soup

A hearty potato soup recipe with mustard greens is a great starter or even a main dish on a cold day. This healthy soup recipe packs an additional nutrient-punch with the healthy greens.

Potatoes are good against inflammation and for lowering blood pressure and cholesterol.

Mustard greens are super greens with tons of antioxidants and cancer-fighting chemicals. Their calcium content protects bone health.

Serves: 8 / Ready in: 45 minutes / Calories per serving: 200

Great for: heart healthy, low cholesterol, healthy starter, vegan

Nutrients: carbohydrates, vitamins B6, C, E, carotenoids, polyphenols, potassium, magnesium, phosphorus, iron, copper, calcium, folic acid, manganese


1 tablespoon olive oil

1 onion, peeled and chopped

8 cups vegetable broth

8 organic medium soft-cooking potatoes, peeled and sliced

6 cloves garlic, peeled, root ends trimmed

1 bunch mustard greens, trimmed, washed and thinly sliced

1 teaspoon fresh rosemary, trimmed

Salt and freshly ground black pepper to taste


In a heavy skillet, heat the oil over medium heat. Add the onions and saute until softened, 5 to 10 minutes. Add the vegetable stock, potatoes and garlic, and bring to a boil. Reduce heat to low and add the rosemary. Let simmer until the potatoes are tender, 10 to 15 minutes.

With a slotted spoon, transfer the potatoes and garlic to a bowl, and lightly mash with a fork. Return them to the soup and bring to a simmer. Stir in the mustard greens, a handful at a time. Simmer for 5 minutes or until the greens are tender, but still have a slight bite. Add salt and pepper to season the potato soup with mustard greens.