Thursday, May 5, 2016

Greens and Potato Soup

This started as a recipe from the LA Times in an article about vegan Passover dishes.  But I decided to use beet greens from the beet I used on the Seder salad instead of spinach.  There weren't enough of those, so I grabbed most of the usable kale from the back yard.  That still wasn't enough, so I threw in  the rest of the parsley from Seder.  I didn't feel like overdosing the soup on dill and basil after that, so this is really kind of a new recipe, and half the size of the one in the paper.  It is still vegan, with the potatoes doing the thickening.  I still have half the bag of potatoes, and they're starting to grow.  Sensing a pot of vichyssoise in the near future.

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…
they bolted
*1 C chopped yellow onion
*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  :)

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