Food & Cooking Recipes Martha's Greenhouse-Vegetable Soup Be the first to rate & review! By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on February 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 50 mins Servings: 6 Packed with produce like spinach, Savoy cabbage, potatoes, carrots, and celery, this soup is both fresh-tasting and filling. Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped (1 ½ cups) 2 carrots, peeled and cut into ½-inch pieces (1 cup) 1 celery stalk, cut into ½-inch pieces (½ cup) 1 teaspoon minced garlic (from 1 small clove) Kosher salt and freshly ground pepper Medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups) 2 cups chopped Savoy cabbage (from 1 head) 6 cups Light Vegetable Stock, or a combination of 3 cups each chicken broth and water 4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole baby-spinach leaves ¼ cup coarsely chopped fresh parsley leaves Freshly grated Parmigiano-Reggiano and lemon wedges, for serving Directions Heat oil in a medium saucepan over medium. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add potato, cabbage, and stock. Bring to a boil, then reduce heat to low and simmer, partially covered, until flavors are melded and cabbage and potato are very tender, 20 to 25 minutes. Stir in spinach and parsley and cook 5 minutes (or 1 minute if using baby spinach—you don't want it raw, but you do want to maintain some of its color). Serve, sprinkled with cheese, drizzled with oil, and with lemon wedges on the side. Rate it Print