Witches Brew Soup
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Whether you’re looking for a cozy meal on a chilly night or looking for a fun Halloween recipe, Witches Brew Soup is spooky and healthy option.
Looking for more healthy soup options? Check out my recipes for Zucchini Bisque, Creamy Carrot and Cauliflower, and Roasted Cauliflower and Garlic Soup too!
The name “Witches Brew” conjures up images of potion-making witches in stories like Hocus Pocus and Harry Potter. This detox soup embraces that fantasy, often featured at Halloween gatherings or when you’re in the mood to add a bit of magic to your meal. The rich green hue and earthy flavor make it a standout, almost like a potion with the power to invigorate and nourish.
Ingredients
- Aromatics: Red onion and garlic sautéed in olive oil add the background flavors to this delicious soup.
- Spinach: Known for its mild taste and health benefits, spinach is a key player, adding a smooth texture and nutritional punch.
- Arugula: This leafy green brings a peppery zing to the mix, balancing the milder flavors with its distinctive flair.
- Dandelion Leaves: Often overlooked, these leaves add a slightly bitter undertone, creating depth and complexity.
- Red Apple: Adding a red apple to your soup brings a subtle sweetness that balances the bitterness of the greens.
- Vegetable Broth: Using vegetable broth makes this soup vegan, but you can easily substitute chicken stock for a richer flavor.
- Russet Potato: Adding a russet potato to the soup contributes creaminess and body, giving the soup a thicker, more velvety texture when pureed.
- Finishing Touch: Top with a swirl of coconut cream, creme fraiche, sour cream, or a sprinkle of fresh herbs like parsley or chives.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Witches Brew Soup
Begin by thoroughly washing the spinach, arugula, and dandelion leaves, then pat them dry with a kitchen towel.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until the onion becomes translucent. Stir in the garlic, lower heat to low and cook until fragrant.
Add the greens and stir to thoroughly combine.
Pour in the vegetable stock, then add the chopped potato and apple. Bring to a boil, then reduce to a gentle simmer. Cook until the potato is fork tender.
Using tongs, add the greens, potato, and apple to a blender or food processor. Pour in the hot broth and secure the lid – leave the vent open to prevent the pressure building up which will cause the soup to explode!
Add salt and pepper to taste.
Ladle the soup into bowls or mugs and swirl creme fraiche, sour cream, or coconut cream through. I sprinkled with red pepper flakes for a bit of drama and added flavor.
Witches Brew Soup is not just a treat for your taste buds on Halloween night; it’s a powerhouse of nutrition that should be enjoyed all year long!
Expert Tips
- Experiment with other leafy greens like kale, Swiss chard, cabbage, or watercress to accompany the spinach and arugula.
- Add nutritional yeast or parmesan cheese for a cheesy flavor, or a splash of lemon juice to brighten things up.
Make it a Meal
- Start with a Poisoned Apple Cocktail or this extra creepy Witches Brew Cocktail.
- Spooky Halloween Chili or a bowl of ghoulishly green Toxic Mac and Cheese would be perfect as the main course.
- Finish the meal with these fun Monster Cookies or chocolate-covered Monster Mash Popcorn.
I created this creepy green soup for two to be enjoyed while watching Hocus Pocus or your favorite Harry Potter movies. This recipe can easily be scaled up to serve the entire family by clicking on the 2x or 3x button in the recipe card!
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Enjoy!!
Witches Brew Soup
Ingredients
- 1 tablespoon olive oil
- 0.25 cup finely chopped red onion
- 1 large clove garlic minced
- 0.5 pound arugula
- 0.5 pound spinach
- 1 ounce dandelion greens
- 17.5 ounces vegetable stock or broth
- 10 ounce russet potato peeled and cut into bite-size pieces
- 1 large Fuji or Gala apple peeled, cored, and cut into chunks
- kosher salt and cracked black pepper to taste
- coconut cream, cream fraiche, or sour cream swirled in – optional
Instructions
- Begin by thoroughly washing the spinach, arugula, and dandelion leaves, then pat them dry with a kitchen towel.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until the onion becomes translucent. Stir in the garlic, lower heat to low and cook until fragrant.
- Add the greens and stir to thoroughly combine.
- Pour in the vegetable stock, then add the chopped potato and apple. Bring to a boil, then reduce to a gentle simmer. Cook until the potato is fork tender.
- Using tongs, add the greens, potato, and apple to a blender or food processor. Pour in the hot broth and secure the lid – leave the vent open to prevent the pressure building up which will cause the soup to explode!
- Add salt and pepper to taste.
- Ladle the soup into bowls or mugs and swirl creme fraiche, sour cream, or coconut cream through. I sprinkled with red pepper flakes for a bit of drama and added flavor.
Notes
- Experiment with other leafy greens like kale, Swiss chard, cabbage, or watercress to accompany the spinach and arugula.
- Add nutritional yeast or parmesan cheese for a cheesy flavor, or a splash of lemon juice to brighten things up.
- A sprinkle of fresh ground nutmeg before serving would also add a nice hint of warmth to the soup.
