Greens and Potato Soup

Dark leafy greens are loaded with vitamins and minerals, making them an invaluable ingredient in a healthy diet. Simmering greens into a soup mellows their natural bitterness and gives your family a delectable vegan dinner.
Dark leafy greens are loaded with vitamins and minerals, making them an invaluable ingredient in a healthy diet. Simmering greens into a soup mellows their natural bitterness and gives your family a delectable vegan dinner.

Greens and Potato Soup

Serves 6

Ingredients:

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• 2 tablespoons extra-virgin olive oil, divided

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• 1 small onion, halved, thinly sliced

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• 1 large red jalapeno, minced (remove seeds for less heat)

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• Salt and freshly ground black pepper

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• 4 garlic cloves, minced

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• 6 cups vegetable broth

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• 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes

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• 1 bunch Swiss chard, woody stems removed, leaves chopped

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• 1 bunch kale, stems removed, leaves chopped

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• 4 cups spinach

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• Zest and juice of 1 lemon

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• Homemade croutons

Directions:

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1. Heat oil in a saucepan over medium heat. Add onion and jalapeno and cook, stirring often, until tender.

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2. Season with salt and pepper. Stir in garlic and cook for 1 minute.

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3. Add broth and potatoes and bring to a boil. Reduce heat to medium-low and simmer soup for 10 minutes or until potatoes are fork-tender.

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4. Add kale and Swiss chard to pot and cook, stirring occasionally, for 6 minutes. Add spinach, lemon zest, and lemon juice. Simmer until spinach is wilted.

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5. Serve garnished with croutons.

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