Super Simple Very Green Soup

• μερίδες: 6 servings
• χρόνος ενεργούς προετοιμασίας: 15 minutes
• συνολικός χρόνος: 45 minutes

Υλικά

1 tablespoon olive oil

1 white or yellow onion, chopped

2-3 cloves garlic, minced

2-3 teaspoons minced ginger (to taste)

2 medium yellow potatoes, peeled and roughly chopped (about 12oz/360g)

4 cups vegetable broth

kosher salt (to taste)

freshly ground black pepper to taste

2 heaping cups green vegetables, such as: roughly chopped green cabbage, broccoli florets and/or stem pieces, chopped asparagus, chopped zucchini, chopped bok choy

4 cups stemmed and roughly chopped leafy greens, such as: roughly chopped kale, Swiss chard, beet greens, or spinach

1/2 cup cashew cream (substitute 1 cup unsweetened soy or oat milk for the 1/2 cup cashew cream and 1/2 cup water)

1/2 cup water

For serving: white beans, cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.

Οδηγίες

Prepare ingredients

Wash, chop, and prep your vegetables. If using frozen vegetables, defrost them according to instructions.

Sauté onions

Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Sauté the onion for 5 minutes, stirring frequently, or until the onion is soft and translucent.

Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.

Add the soup ingredients

Add the potatoes, salt, and broth to the pot. Bring to a boil. Turn the heat to low. Cover and simmer for 10 minutes, or until the potatoes are fork tender.

Add the broccoli or other green vegetables to the pot. Re-cover and continue simmering for 10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.

Use an immersion blender to purée the soup till smooth. Alternatively, transfer the soup to a blender in batches to puree thoroughly, then return the soup to the pot. Stir the cashew cream and water or 1 cup of unsweetened plant milk into the soup. Season to taste with salt and freshly ground black pepper as needed; the saltiness will depend on your preferences and how salty your vegetable broth is.

Serve, with toppings of choice.