INGREDIENTS:

1. Swiss chard (stems and leaves separated and chopped)
2. Bok choy (stems and leaves separated and chopped)
3. Kale (chopped)
4. Garlic scapes (chopped)
5. Green onions (chopped)
6. Olive oil
7. Vegetable broth
8. Optional: Additional vegetables like potato or winter squash for thickness and flavor
9. Optional: Creamy element like Greek yogurt or a blend of blanched greens
10. Seasonings: Salt, pepper, marjoram, cayenne pepper, lemon juice (to taste)

INSTRUCTIONS:

1. Sauté aromatics: Heat olive oil in a soup pot and sauté the green onions and garlic scapes until slightly golden.
2. Add vegetables and broth: Add the chopped Swiss chard, bok choy, and kale (including stems) to the pot. If using potato or other vegetables, add them now as well. Pour in the vegetable broth and season with salt, pepper, and herbs.
3. Simmer: Bring to a boil, then reduce heat and simmer until all the vegetables are tender.
4. Blend: For a creamy soup, use an immersion blender or transfer to a blender in batches to puree the soup to your desired consistency.
5. Adjust seasonings: Taste and adjust seasonings as needed, adding cayenne pepper or lemon juice for a flavor boost.
6. Serve: Serve the soup hot, garnishing with Greek yogurt if desired.