Preparation

• 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.