Potato Chard Soup
Ingredients
- 1 onion chopped
- 3 green onions chopped, white part only
- 3 garlic cloves coarsely chopped
- 2 tbsp olive oil
- ½ tsp dried thyme
- 2 bay leaves
- 10-15 fingerling potatoes chopped
- 2 celery stalks chopped
- 1 bell pepper chopped
- 2 cups broth chicken or vegetable
- 1 cup milk vegan option: coconut or almond milk
- 1 tsp apple cider vinegar
- ½ cup parmesan cheese vegan option: nutritional yeast
- 2 cups chard torn into bit-size pieces
- ¼ cup flat leaf parsley finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a large heavy pot or oven, add onion, leeks, garlic, olive oil, salt, black pepper, thyme and the bay leaves, and sauté over medium heat for 5 minutes. Then, add potatoes, celery and bell pepper, and sauté for 5-7 minutes or until carrots start to get soft. Add the broth, cover, and simmer for 15-20 minutes.
- Remove from heat, pull out the bay leaves, and add the non-dairy milk. You can either blend the soup in a blender or use an immersion blender. I like it slightly chunky, so I stop blending before it's completely smooth. Once it's blended to your preference, stir in the chard, parsley, nutritional yeast, and apple cider vinegar. Taste, adjust seasonings and serve.
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