The magic of many soups is that they contain lots of high-quality nutrients, and they fill you up without filling you out! This soup is no exception: a robustly satisfying recipe chock-full of anti-oxidants and minerals from fresh spring greens, this is a tender, delicious way to get your quota of cancer-fighting, healthful green nourishment.

Spring onions, spinach, watercress, and lettuce all add their healing properties to this colorful spring-green soup, while potatoes make it creamy without fat.

INGREDIENTS

6 green onions, white and green parts, chopped
2 tablespoons butter
2 tablespoons olive oil
2 medium all-purpose potatoes, scrubbed and diced
2 cups vegetable broth
2 cups spinach, fresh preferred, but frozen will do
1 cup watercress
1 cup lettuce
chives for garnish

1. In a large saucepan or medium heavy-bottomed soup pot, melt butter with oil and saute onions until soft. Add potatoes, stirring to coat with oil, and cook for a minute or two. Add one cup of the broth, cover, and simmer mixture over medium heat for around 15 minutes, until potatoes are nearly soft.

2. Wash greens and tear or chop coarsely. Place potato-broth mixture in a blender or food processor, add greens, and pulse to puree. Return puree to saucepan, add remaining cup of broth and simmer for several minutes, until flavors are well-blended and greens are cooked through.

3. Serve hot, garnished with snipped chives, if desired.

Serves 4.