Low Sodium Collard Greens Soup with Dill & Chive

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Collard Greens Soup with Dill & Chive

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and cut into ½-inch cubes
1 tsp ground turmeric
½ tsp ground ginger
6 cups bone broth
1 bunch collard greens (about 8 oz), stems removed, leaves cut into 1-inch ribbons
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar
¼ cup fresh dill, roughly chopped
¼ cup fresh chives, thinly sliced
1 tbsp fresh lemon juice

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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