Greens Soup with Oregano and Lemon

This soup is bright and lively, and is filled with flavors of lemon and oregano.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. avocado oil
  • 1 medium red onion, peeled and diced
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 4 cups vegetable broth
  • 1 bunch kale, stripped from the stalk and chopped
  • 6 cups packed baby spinach
  • 2 tsp. lemon zest
  • 1 Tbsp. chopped fresh oregano


  • Heat oil in a large Dutch oven over medium heat. Add the onion, and season with salt and pepper. Cook for 5 minutes or until softened. Add the broth and bring to a simmer.
  • Add the kale and spinach. Cover and reduce heat to medium low. Simmer for 15 minutes. Using an immersion blender, process the soup until it’s smooth.
  • Stir in the lemon zest and oregano, and simmer for 5 minutes.