Time: 1 hour

Serves: 8

Steamy rocket, kale, & potato soup with crispy white bean socca bread


  • 4 tbsp unsalted butter
  • 2 medium onions
  • 6 medium potatoes
  • 1-2 pints mushrooms (see note)
  • 2 large cloves of garlic (or four smaller)
  • 2 cups turkish rocket leaves
  • 8-10 large kale leaves (curly and sea)
  • 2 tbsp turmeric
  • 1 tbsp dill seed
  • 1 tbsp cayenne or crushed red pepper
  • 2 tsp oregano
  • 2 tsp thyme
  • 1 tsp ground cardamom
  • 3/4 cup fresh or 1/4 cup dried basil
  • 2 bay leaves
  • Salt (to taste)

Note: Good mushrooms are essential for the soup to taste full. If omitted or if button mushrooms are used, the soup will lack a strong umami (meaty) base and feel somewhat empty. Good mushrooms for this recipe are chicken of the woods, chanterelles, shiitakes, winecap, or other umami-rich mushrooms. If none are available, substitute water for soup stock in recipe.

Ingredients for Rocket, Kale, and Potato Soup. Note that the potatoes have sprouted; these sprouted “eyes” should be cut away and planted as they will sprout and grow new potatoes.


  • Chop onions, potatoes, and mushrooms (if using)
  • In a large pot, combine above with butter and simmer on low heat while covered
  • Once onions are translucent (about 5-10 minutes), chop rocket leaves and add to pot
  • Once rocket is browned, add 3 quarts of water and increase heat to high; cover
  • Add turmeric, dill seed, and bay leaves
  • Chop and add sea and curly kale and garlic
  • Once boiling, reduce heat to low and add salt
  • Add basil, pepper, oregano, thyme, and cardamom
  • Simmer for at least 30 minutes, up to 2 hours