Try Some Traditional 7 Herb Green Soup

Seven Herb Soup

Ever on the search for delicious new soup recipes to try, I happened upon this tasty Seven Herb Soup, and a neat bit of history. Food is so much about different culture and I find it fascinating to learn about some of the traditions surrounding our meals.

This green soup is actually of German origin and is traditionally served on the Thursday before Easter when only a single vegetarian meal was supposed to be eaten. Interesting to note that Holy Thursday is still referred to as Green Thursday today. Coincidence?

Regardless of your culture, or views this soup is a delightful blend of health packed herbs and vegetables perfect for any time of the year, and it only takes about an hour to make! You can also tailor it a bit to your own preference by substatuting ingredients if your so inclined. Garnish with Organic Croutons, or more herbs.


2 organic shallots, minced
4 c water
2 organic russet potatoes, peeled and chopped
2 c fresh organic spinach, chopped
1 c fresh organic parsley, chopped
1 c organic chives, chopped
½ c fresh organic dill, chopped
1 Tbsp unsalted butter
½ c organic celery leaves, chopped
1 medium organic leek, chopped
½ c organic sorrel, watercress, or arugula leaves, chopped
½ c organic milk
1 ½ tsp salt
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Cooking Directions

Melt butter in a 3 quart soup pot. Add shallots and chopped leek and sauté over medium heat until the onions are soft, 5-7 min. Add the water and chopped potatoes. Bring the mixture to a boil and reduce the heat to a simmer. Simmer the potatoes until tender, 20 min. Add the greens and herbs and simmer for 10 minutes. Puree the soup using am immersion blender (or transfer the soup to a traditional blender and blend until smooth). Add the milk, salt and pepper. Mix well. Serve the soup as is, or topped with sour cream, organic croutons, or extra herbs.