4 c. veggie stock (homemade or canned)1 Tbsp. olive oil 1 lg. onion, thinly sliced, about 3 cups Salt & pepper 2 stalks green garlic 1 med-sized turnip, potato, thinly sliced, or 1 c. cooked rice 1 lg. carrot, thinly sliced, about 1 cup 1/4 c. dry white wine greens from Eatwell box (arugula, stir-fry mix, and other greens) 1 Tbsp. fresh lemon juice grated Parmesan cheese, optional croutons, optional

Make stock & keep it warm over low heat. Heat olive oil in a soup pot & add onions, 1/2 tsp. salt, & several pinches pepper. Sauté over med. heat until onion is soft, 5-7 mins. Add green garlic, potatoes (or turnips or rice or other starch), & carrot. Sauté until the veggies are heated through, about 5 mins. Add 1/2 c. stock, cover the pot & cook for about 10 mins. When the veggies are tender, add white wine & simmer for 1-2 mins, until pan is nearly dry. Stir in the heartier greens, 1 tsp. salt, a few pinches of pepper, & 3 c. stock. Cover pot & cook for 10-15 mins, until greens are tender. Add more tender greens (arugula, spinach, lettuce, etc.) & cook 3-5 mins, until just wilted. Purée the soup in a blender or food processor until smooth. Thin with a little more stock if it seems too thick. Season with lemon juice & salt & pepper to taste. Garnish with Parmesan cheese & croutons, if desired.

Adapted from recipe submitted by member Usha Toland. Original source unknown