Dinner11 Comments
How to make Erewhon’s healthy vegan Mighty Green Soup at home.
This soup is inspired by Erewhon Market’s Mighty Green Soup. This vibrant soup packs in a large variety of leafy greens and cruciferous vegetables, which makes it surprisingly filling.
This soup is naturally alkalizing to the body. Filled with celery, broccoli, kale, chard and spinach, it is an easy way to get your greens.
Erewhon Market is a healthy, natural foods market and deli with locations throughout Los Angeles. Envision a wellness playground for beginners or extreme health nuts. Many wellness warriors consider it the hot spot and food mecca of LA. It has been serving the wellness community since the 60s.
Erewhon is known for their healthy grab-and-go food, along with an incredible line up of soups. The fresh soup refrigerator has clean soup options lined up in beautifully, in 32-ounce glass Ball jars.
This soup can serve as an entrée or side. It is plant-based (vegan and vegetarian). Following a keto or paleo diet? You may replace the vegetable broth for chicken bone broth for gut-health and added nourishment.
I like to make my own bone broth and store it in grass jars in my freezer for when any recipe calls for broth. When I’m not able to make bone broth for my clients, I will pick up Bonafide Provisions organic bone broth in the freezer isle at Whole Foods.
To make this soup recipe smooth and vibrant, you’ll need to pure it. You can do this by using a hand immersion blender, or a high-powered blender such as a Vitamix. Either piece of equipment will become a staple in your kitchen. I have both, but use the Vitamix most frequently.
After making this Mighty Green Soup as directed below, you may look for ways to upgrade it further, such as garnishes or additional items to add to make it a full meal. Try some of the following:
- Greek yogurt or coconut yogurt
- Cashew cream
- Hemp seeds
- Sunflower seeds
- Fresh chopped cilantro
- Rosemary olive oil
- A squeeze of fresh lemon
- Small diced tofu cubes (try soft and extra firm to see which texture you like best)
Mighty Vibrant Green Soup
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Chef Whitney Aronoff
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stove top
- Cuisine: Healthy
Ingredients
Scale
- 2 Tbsp olive oil
- 1 yellow onion, medium diced (about 2 ½ cups)
- 4 celery ribs, chopped (2 cups)
- 4 garlic cloves, crushed
- 2 cups broccoli, florets and stalk chopped
- 1 bunch Tuscan kale, stems included (4 cups)
- 1 small bunch of chard (4 cups)
- 6 cups vegetable stock (or chicken bone broth)
- 2 cups spinach, packed
- 1 teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Using a large pot, heat oil on medium heat and add onion. Stir frequently till translucent, about 5 minutes.
- Add celery, garlic, broccoli, ½ teaspoon sea salt, and ¼ teaspoon coarse black pepper. Stir and let cook for 5 minutes.
- Add kale and chard to pot, stir and incorporate in groups, letting the greens wilt. Add 6 cups of vegetable or chicken bone broth, bring to a boil, and back to a simmer. Let simmer 20 minutes. Add remaining sea salt and black pepper.
- Add a third of spinach to a high-speed blender, along with a third of the soup. Blend till pureed and vibrant green. Blend in batches. Alternatively, you may use a hand immersion blender to puree the soup. Finish with additional salt and pepper to taste.
Notes
When using the broccoli stalk, use a peeler to peel off the outer layer. The thick stalk skin is bitter.
The ingredient list of Erewhon’s Mighty Green Soup calls for escarole. If you are able to find it at your local market, add it in place of chard.
When using the broccoli stalk, use a peeler to peel off the outer layer. The thick stalk skin is bitter.
The ingredient list of Erewhon’s Mighty Green Soup calls for escarole. If you are able to find it at your local market, add it in place of chard.
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Reader Interactions
Comments
ingrid iversen saysI had the Erewhon Green Soup and got OBSESSED and wanted to recreate at home. I’m so happy you created this recipe 🙂 I didn’t follow exactly but it was a great guide and it came out amazing!! I used all your same ingredients plus added fennel, parsley, cilantro & lemon juice to mine. Also I blended half and left half as is for texture. Excited to check some more of your recipes!
Reply
- whitney.aronoff@gmail.com says
Thank you. If there are other Erewhon recipes you’d love to learn to make at home, let me know.
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- Linda says
Hi! I’m obsessed with the mighty greens soup. This was a great dupe! I added a bit of water towards the end and it gave it a more similar consistency to the erewhon one. But flavor was on point! Thank you!
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- Wallis Sugg says
This soup is so yummy and packed with amazing vegetables! For the topping I added toasted baguette, a little shaved parm, cilantro and nutritional yeast. Soooo good!
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- whitney.aronoff@gmail.com says
Thank you for trying and sharing your comment. Appreciate it!
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- Jaime Young says
I made this soup for her friend who has been battling migraines. I heard something with leafy greens helped with that. It so happens she also loves this same exact soup from Erewhon. I decided to make her some, since I couldn’t imagine paying what Erewhon charged. I did a taste test after it was done and it was delicious. My 12 year old daughter that hates anything green said it was so good. Will be making this again. Thank you for the recipe!
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- whitney.aronoff@gmail.com says
Thank you Jaime
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- Lesley Hyatt says
Thanks! This is a terrific recipe. Maybe my quantities were off, but I wound up with a LOT of soup. Not a problem–happy to have several jars ready in the freezer.
* I sauteed the onions dry until semi-carmelized, which I find gives them a deeper flavor.
* I added about 2T olive oil during the emulsion–this also pops the green color.
* If you like a brothy soup, you might add more broth at the end. (For broth I mixed 1/2 homemade veg broth I had and added chicken bone broth from TJ along with some Better than Boullion broth.)
* You could top with a little parmesan and homemade crouton, just sayin’.Reply
- whitney.aronoff@gmail.com says
Thank you for your notes. Always helpful to other readers. I make this soup regularly for a client who doesn’t like it pureed. We keep it chunky. Just a thought in case you want to try it!
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- Christine Cabana says
Thank you so much for sharing your delicious and nutrient dense recipe! I generally just add some cooked quinoa and I have a full meal. So excited to add this soup to my regular rotation.
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- whitney.aronoff@gmail.com says
I love the idea of adding the quinoa. Millet would be great too.
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