Penicillin Soup with Garlic and Greens is a bowl of comfort I turn to again and again, especially when the leaves begin to fall and sniffles start to spread. My story with this soup started during a chilly autumn in northern Europe, where I met a grandmother who swore by her garlic soup as “nature’s penicillin.” The moment I tasted it, I knew it wasn’t just soothing, it was deeply flavorful, grounding, and nourishing.
Over time, I adjusted it to my own pantry: adding chickpeas for protein, greens for freshness, and spices like turmeric and cumin for warmth and color. This dish now lives on in my kitchen as a go-to for sick days, cozy nights, and everything in between.
It’s not just for when you’re under the weather, it’s a recipe I make on purpose, not just out of need. Whether you’re new to home cooking or already love crafting soulful soups like our chicken broccoli cheese soup or cabbage fat-burning soup, this one’s bound to become a staple.
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Penicillin Soup with Garlic and Greens
- Total Time: 35 minutes
- Yield: 4 servings
Description
This nourishing, garlic-packed soup is a cozy cure-all featuring chickpeas, greens, and a vibrant lemony broth. Perfect for cold days, recovery meals, or simply when comfort is on the menu.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 whole heads of garlic, peeled and minced (about 20–24 cloves)
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium vegetable or chicken broth
- 1 cup cooked chickpeas or canned, rinsed
- 4 cups chopped kale or Swiss chard
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, warm olive oil. Add chopped onion and sauté for 5–6 minutes until translucent.
- Add minced garlic and cook for 2 more minutes. Stir in turmeric, cumin, and red pepper flakes. Cook 30 seconds more to bloom the spices.
- Add carrots and celery. Stir for 2 minutes, then pour in broth. Bring to a simmer and cook uncovered for 15–20 minutes.
- Stir in chickpeas and chopped greens. Simmer another 5–7 minutes until greens are wilted and everything is tender.
- Turn off heat and add lemon juice. Taste and season with salt and pepper as needed.
- Ladle into bowls, garnish with parsley, and serve hot with bread if desired.
Notes
Roast garlic beforehand for a milder flavor if preferred. Add a spoonful of tomato paste when sautéing the aromatics for added depth. Try spinach or collard greens instead of kale, and add grains or coconut milk for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Penicillin Soup with Garlic and Greens
This recipe uses kitchen staples that create a powerhouse of flavor and nourishment. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 whole heads of garlic, peeled and minced (about 20–24 cloves)
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium vegetable or chicken broth
- 1 cup cooked chickpeas or canned, rinsed
- 4 cups chopped kale or Swiss chard
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Ingredient Tips:
- Swap in spinach or collard greens if kale’s unavailable.
- If garlic feels too strong, roast it first for a milder version.
- Love more depth? Add a spoonful of tomato paste before adding broth.
To explore other soup ingredient ideas, try our asparagus soup or hash brown soup for delicious seasonal alternatives.
Step-by-Step Cooking Instructions
Let’s break it down into easy steps so you can enjoy every part of the process.
1. Sauté the base
In a large pot over medium heat, warm the olive oil. Add onions and cook until translucent, about 5–6 minutes. Stir often so they soften, not brown.
2. Add garlic and spices
Toss in your minced garlic and cook for 2 more minutes. You’ll smell the difference instantly. Add turmeric, cumin, and optional pepper flakes. Cook another 30 seconds to bloom the spices.
3. Build the broth
Add carrots and celery. Stir for 2 minutes before pouring in the broth. Bring to a simmer, lower heat, and let cook uncovered for 15–20 minutes until the vegetables are tender.
4. Add the chickpeas and greens
Stir in the chickpeas and greens. Simmer gently for 5–7 more minutes, just until the greens wilt and the flavors come together beautifully.
5. Finish with lemon
Turn off heat. Squeeze in fresh lemon juice and adjust salt and pepper to taste.
6. Serve and garnish
Ladle into bowls and top with fresh parsley. This pairs perfectly with a slice of crusty bread or even zucchini bread for a cozy touch.
Expert Tips for Success
1. Don’t rush the garlic.
Cooking garlic gently brings out its sweetness. If you sauté too fast, it can burn and taste bitter.
2. Fresh is best.
Use fresh greens and citrus. They brighten the broth and lift the earthy garlic.
3. Balance matters.
A generous squeeze of lemon at the end is the secret to keeping the soup from tasting too heavy.
4. Use a good broth.
Homemade or low-sodium store-bought broth makes a huge difference in flavor.
Want a soup with more kick? Our spicy chicken noodle soup and gnocchi soup recipes offer bold flavor upgrades for cozy nights in.
Delicious Variations
1. Add protein
Shredded chicken, leftover roast turkey, or even white beans work beautifully here.
2. Make it creamy
Add a splash of coconut milk or blended cooked cauliflower for a velvety finish.
3. Grain it up
Stir in 1/2 cup cooked brown rice, farro, or quinoa for a heartier bowl.
4. Go low-carb
Skip the chickpeas and use more greens. Add cauliflower rice for bulk.
5. Keep it extra spicy
Stir in a spoonful of harissa or a dash of cayenne for warmth, like in our Mexican street tacos recipe.
How to Store and Reheat
This soup is the definition of meal prep-friendly. It keeps and reheats beautifully.
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge | 4–5 days | Use airtight container |
| Freezer | Up to 3 months | Freeze in portioned containers |
| Reheat | Stovetop or microwave | Add broth if thickened |
Reheating tip:
Warm gently over medium heat. Avoid boiling, it can dull the flavor of greens and make chickpeas mushy.
Looking for more make-ahead dishes? Don’t miss our neiman marcus chicken casserole or giant peanut butter rice cake that store just as well.
Why Readers Love This Recipe
- Immune-supporting ingredients like garlic, turmeric, and lemon
- Big flavor from basic pantry staples
- Perfect for vegans, vegetarians, or meat-lovers with easy adjustments
- Naturally gluten-free
- Done in 35 minutes or less
Looking for more nourishing choices? Try our green goddess chicken salad or dense bean salad next.
FAQ – Your Questions Answered
1. Can I use garlic paste instead of fresh garlic?
Yes, but the flavor won’t be as rich or mellow. Fresh is best for this soup’s signature taste.
2. What greens work best besides kale?
Swiss chard, collard greens, or even baby spinach all work. Just adjust cook time, spinach only needs 1–2 minutes.
3. How do I make it more filling?
Add grains like rice or quinoa, or stir in shredded chicken for a heartier bowl.
4. Is this soup good for freezing?
Absolutely. Just cool it first, portion, and freeze flat in bags or containers. Thaw in the fridge overnight before reheating.
Final Thoughts
Penicillin Soup with Garlic and Greens is more than a recipe, it’s the meal you make when comfort is what you need most. Whether it’s chilly outside or you’re simply craving a bowl of something real, warm, and healing, this soup delivers every time.
With bright flavor, nourishing ingredients, and endless flexibility, it’s easy to see why readers keep coming back to it. From my kitchen to yours, I hope this becomes a staple in your home, too.