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Super Greens and Fennel Soup

This super greens soup with fennel has FIVE (that's right, count 'em - FIVE) types of dark leafy greens packed into one creamy, delicious bowl.

Course Soup, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Brewing Happiness


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 shallot, diced
  • 1/2 yellow onion, diced
  • 1/2 fennel bulb, chopped
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans coconut milk
  • 3 stems collard green, stemmed and chopped
  • 3 stems rainbow chard, stemmed and chopped
  • 5 stems lacinato kale, stemmed and chopped
  • 4 stems curly kale, stemmed and chopped
  • 1 large handful spinach


  • crispy tofu
  • pepitas
  • sunflower seeds
  • herbs


  1. Prep your greens, onion, fennel, shallot and garlic. 

  2. In a large pot, heat your caraway seeds and fennel seeds over medium-low heat. Constantly toss. Once they start to smell toasty, add in your olive oil, garlic, shallot, yellow onion, and fennel. Sauté for 5-7 minutes, stirring often. 

  3. When your onion and fennel are beginning to become translucent, add in your coconut milk, greens, salt and pepper. Stir well. Reduce heat to low, cover, and let sit for 12-15 minutes to let the greens reduce. Stir occasionally. 

  4. After the greens have wilted into the liquid, uncover, and take your pot off of the heat. Transfer your ingredients to a blender.

  5. Blend until smooth (you may have to do this in batches depending on the size of your blender). 

  6. Taste, and add salt and pepper if needed. Transfer contents back to your large pot to keep heated until ready to serve. 

  7. Pour into bowls and serve with crispy tofu, pepitas, sunflower seeds, and herbs. 

  8. EAT UP!