I love holidays and festive celebrations, and St. Patrick’s Day is one of my favorites. I think I say this every time I talk about a holiday, though. LOL!
As a homeschool mom, I like to talk about the festive day with my kids, discussing how it came to be, what it represents, and various ways different cultures celebrate it.
When it comes to St. Patrick’s Day, we discuss who St. Patrick was, what he did to get a holiday named after him, symbols of the day, folklore and traditions, and more. We tend to spend the day doing fun crafts and baking yummy foods. We listen to Irish folk songs and eat Irish foods, especially those that are green!
Over the years, I’ve shared more than one healthy St. Patrick’s Day recipe with you—recipes that you can make to celebrate this festive occation, such Zucchini Noodles in a Minty Pea Sauce (aka, “Shamrock Pasta”), St. Patrick’s Day Green Smoothie, and Chickweed Pesto. This year, I’d like to share one of my family’s favorite recipes to eat any time of the year but particularly on St. Patrick’s Day—Wilted Greens Soup.
In addition to being a healthy St. Patrick’s Day recipe, Wilted Greens Soup makes a perfect spring meal. Not only does it use greens that are commonly grown in the cold days of early spring, but it is easy to digest and a great way to transition from the hearty foods of winter into the lighter foods of spring. Plus, it’s a great way to use up greens that are past their prime, meaning they’re no longer suitable for salads and sandwiches but are still fitting for soups.
One last thing I want to say before I share this healthy St. Patrick’s Day recipe with you. Don’t let the name, Wilted Greens Soup, fool you or your kids. This soup is delicious! If you think the name will deter your kids, feel free to change it, but chances are, once they try a small bite of this soup, they will love it too!
Wilted Greens Soup: An Healthy St. Patrick’s Day Recipe!
To incorporate this healthy St. Patrick’s Day recipe into your festivities, serve it for lunch alongside some homemade sourdough bread with a bit of Chickweed Pesto on the side!
- 4 tbsp. butter
- ½ onion, chopped
- 3 sprigs fresh thyme (½ tsp. dried thyme)
- 1 small potato, peeled and chopped
- 4 cups broth, chicken or vegetable
- 4 cups salad greens (single or mixed!)
- 1 ½ cups peas
- 1 tsp. sugar (optional)
- Salt and pepper to taste
- Chop onion. Add to a medium-sized saucepan with butter and thyme over medium heat. Cook until onion is translucent (approximately 5 minutes).
- Add chopped potato. Stir occasionally, and cook until potato surface is chalky looking (approximately 2 minutes).
- Add broth, bring to a boil, and cook until potato is tender (approximately 8-10 minutes).
- Remove from heat. Stir in greens, peas, and sugar, and let sit for 10 minutes.
- Blend with an immersion blender until smooth. Add salt and pepper to taste.
- Serve with a dollop of sour cream and some freshly chopped chives. Enjoy!