Like most rustic soups, this recipe is super adaptable. While I give pretty precise measurements, there’s no need to be too strict here. Worst case scenario if you start to futz with it: you’ll need a little more liquid or perhaps a little more seasoning. When you shop for your greens, many of them now come in 5 ounce bags, so if this is the route you’re going, you’ll need to grab three of those when you’re at the market. Otherwise, simply weigh out the greens on your kitchen scale or estimate in handfuls. I know it seems like a ton of greens but they do cook down quite a bit and diminish in size. Again, going by feel isn’t a bad thing.
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook an additional minute. Fold the chopped broccoli and potato into the pot, season with salt and pepper, and cook down until vegetables soften, about 7-9 minutes.
Add the vegetable stock. Stir well and bring to a boil. Add the greens and stir until they wilt, about 2 minutes. Remove from the heat. Using a food processor or blender, puree the soup in batches. Pour back into the pot. Add the lemon juice and stir. If the soup feels too thick, add a bit of water to loosen until it’s the consistency you like. Stir in the grated Parmesan and taste. Adjust seasoning if necessary. Serve in your favorite bowls with an extra sprinkling of Parmesan.
Note: Sunbasket has sponsored a portion of this post and Madeline’s Box and Solly Baby Wrap kindly sent along their products for us to try. All opinions are my own.