Fall Super Power Green Topped with Greek Yogurt

1 Vidalia onion, chopped
2 Tablespoons extra virgin olive oil
1 bunch broccoli rabe, cleaned, chopped
1 bunch kale, cleaned and chopped
1 bunch mustard greens, cleaned and chopped
2 bunches Swiss chard, cleaned & chopped
2 bunches Mizuna
2 cans artichoke hearts in water
4 quarts low sodium vegetable broth
1 rind of parmesan
salt & pepper to taste
8 ounces Greek yogurt, feta or crème fraiche

  1. Heat soup pot. Add oil. Add onion and sauté five minutes or until soft. Add all the vegetables, vegetable stock and parmesan rind. Bring to a boil then lower heat, partially cover and simmer for one hour. Remove parmesan rind. Turn off soup and with a hand blender blend soup until smooth. Serve topped with yogurt!