This soup is green. Kids are not going to eat it. Some adults may balk. And it required more salt than I was hoping to use. But it also counts as your veggies for the meal, so you don't have to make the main plate green as well. Maybe have it alongside a grilled cheese sandwich for color contrast.
*1/2 lb russet potato, in 1" cubes
|from my lettuces…|
*2 large cloves garlic, minced
salt and pepper to taste
*1 lb assorted greens like spinach, kale, collard, or beet
*1/2 C herbs like fresh parsley, dill, cilantro, and basil
3 C water
1. In large soup pot, combine potato, onion, garlic, and water. Bring to a boil. Reduce to a simmer, cover, and cook until potatoes start to fall apart, about 15 minutes.
2. Add all greens and herbs and cook until completely wilted. This will take longer for tougher things like kale than they will for the herbs or spinach.
3. Purée soup in a blender in batches until very smooth. Pour back into pot and return to medium heat. Taste and add salt and pepper as necessary. Serve hot, garnished with toasted nuts or quinoa as desired.
Difficulty rating :)