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I created this recipe for a neighbour for whom I was doing some Gerson cooking for her anti-cancer diet. She preferred peeled potatoes, which is why these potatoes are peeled. This is a very good way to help get in the Gerson-required quantity of potatoes and dark greens. My inspiration was a soup I had at a Portuguese restaurant when they made my mother and I something special since there were no vegetarian appetisers.

My neighbour liked little chunks of potato, but you could also blend or food mill the whole thing before adding the greens.


Potato soup with greens

November, 2007



1 baking potato, peeled and cubed

Small wedge of yellow onion – about 1/8-1/4 cup per potato, chopped

Water to cover

Leafy greens: mustard greens, swiss chard, beet greens, etc, chiffonaded



Place the potato and onion in a pot, and add enough water to cover, plus a bit extra.

Cook, covered, on low heat until the potatoes are tender.

Mash the soup with a potato masher, and put through a food mill or a strainer if desired (not to strain out anything, but to make it finer).

Thin with a bit more water if desired.

Take a leaf or two of greens, remove the spines, and slice very very thinly into long thin strips (chiffonade) like extra-fine julienning (should total heaping 1 cup loosely packed).

Add to simmering soup and cook until desired tenderness.

Eat right away.

*1 potato renders 2 small servings.

Feel free to use, adapt, share and/or publish these recipes – credit “Natalie Lanoville” please.

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