Purple Escarole & Lemon Soup

Welcome to the ring.. Purple Escarole & Lemon Soup (with potato, beans, cabbage, & more!)

Y'all... before this, Italian Lentil & Endive Soup reigned supreme as our personal favorite recipe we have shared for your consideration... It is the only recipe we've posted more than once here to the blog, because it's that good!

BUT today, we have a NEW contender for the most delicious and unique soup recipe that we have ever shared!

This unique soup hits every cylinder, it is healthy, flavorful, balanced, we just couldn't stop eating it! It may not the most aesthetic (despite being purple & green, our personal favorite colors) but don't let this fool you... you absolutely must give this recipe a try!

And seriously, is there a better Easter Soup than this purple beauty? I THINK NOT!

IF YOU TRY THIS, LET US KNOW WHAT YOU THINK :) Tag us on IG @the.soup.troupe


  • 1/2 tablespoons roasted garlic

  • 1/2 chopped red onion

  • 2 chopped mexican onions (or leeks)

  • 1 head of chopped purple escarole

  • 1 small chopped cabbage

  • Juice of 1 lemon

  • 1/2 diced potato

  • 1/2 cup white beans

  • 1/2 cup red beans

  • 2 tablespoons butter

  • 6 cups chicken broth

  • 1/4 teaspoon cumin

  • 1/2 tablespoon italian herbs

  • 1 1/2 tablespoons himalaya pink salt


  • Prepare all veggies

  • In Instant pot (or dutch oven) drop in butter and saute garlic, onion, and mexican onion (leek)

  • Stir gently and add in spices, cabbage, escarole, potato, beans, lemon juice, and broth

  • Stir gently to ensure lettuce and cabbage are fully covered in broth

  • Safely put on lid and pressure cook for 25 minutes (if using dutch oven or stove, simmer on low for 90 minutes or until fully cooked to desire)

  • Once safe, vent and open lid; grab your bowl and enjoy!

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