Sick? This Garlic and Greens soup ought to drop-kick that cold right out of you.
I am always looking for new ways to eat dark greens - because they pack such a powerful nutritional punch. Kale, swiss chard, collards, spinach, etc! Well, I have perfected the tried and true method of sautéing onions and garlic, throwing on the chopped up greens and then tossing in a bit of tamari at the end. This does wonders for flavour, and is great on top of brown rice. BUT, I could not resist trying this recipe presented in a cooking video by Colleen Patrick-Goudreau, one of my heroes and founder of Compassionate Cooks and the Vegetarian Food for Thought Podcast (which, as I think I must have mentioned before, is one of my absolute favourite podcasts out there).
Here is a picture of the soup I made, using with my new camera (which is very much inferior to the Nikon, but will have to do). Now while not the most visually appealing soup, it is seriously delicious and easy to make, not to mention nutritious.
Since I found it a little irriating having to follow a video rather than having a written recipe, I decided to attempt to write it out here for you, based on what I did. Keep in mind that this soup is by nature improvisational, a foundation for many alterations and also the measurements are not exact. Recipe after the jump.
Garlic and Greens Soup
(via Colleen Patrick-Goudreau)Ingredients:
- 1 medium-sized yellow onion, diced
- 1 head of garlic, approx. 8 or 9 cloves minced or pressed
- olive oil for sautéing
- Dark greens, chopped into bite size pieces (kale, collards or swiss chard would do nicely)
- 4 yellow potatoes, cubed
- 8 cups of water
- 1 veggie bouillon cube
- 1 tbsp rice vinegar
Begin by sautéing the diced onion and garlic in a bit of olive oil, watching that the garlic does not burn.
Add your chopped greens (I used swiss chard), sauté for another 5 minutes or so until they begin to turn bright green.
Add the diced potatoes, then the water. Bring to a boil, add the bouillon cube, then put on medium-low heat until the potatoes are cooked (about 20 to 25 minutes), stirring occasionally. Periodically smell the divine broth as desired for maximum enjoyment of this cooking experience. When finished cooking and about to serve, put in the rice vinegar and stir.
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