Green Soup

My SIL gave me this idea last weekend as a remedy for the overabundance of greens in my garden.  I altered it a bit (mainly due to my forgetting her original recipe), but it's a perfect summer soup that can be served hot or cold/room temp.
The flavor of the soup will vary depending on what combo of greens are used.  This one had a bite from the mustard and arugula.  We ate this with grilled chicken burgers (that were topped with generous helpings of arugula) and sauteed onions, which went well with the bittery bite of the soup.

2 T butter or ghee
5-6 big handfuls of greens - any kind - I used mustard greens, spinach, a little arugula, watercress, and kale; washed & stemmed
1 carton vegetable broth (Pacific brand organic)
1 large clove garlic, minced
1/4 - 1/3 c plain yogurt or sour cream, optional (omit for Whole30)
1 t onion powder
S/P

Saute garlic in butter, add greens, cover, and steam for a bit.  When they've cooked down slightly, add the broth and bring to a slight boil, then turn down to simmer.  Don't overcook the greens, just cook them enough to be fully softened.  When soft, bust out your handheld stick blender, and blend the greens til smooth.  Some of them may have a little stringy-ness to them, so watch your blender blade in case it gets wound up.  When fully blended, you can either strain through a mesh strainer to get rid of any fibrous bits, or eat as is.  To finish, add yogurt or sour cream and seasonings to taste.

Saute some sliced sweet Vidalia onions in olive oil and serve with the soup.

Looks much more appetizing in person, trust me.