This brothy vegetable soup recipe uses some richly coloured vegetables for punchy flavour and colour. There is no alphabet-shaped pasta or peas, but is a touch of caramelized sweetness in a rich onion broth.
Sneaking in Some Cold-Weather Veggies
For vegetable-skeptics, here is a soup with a rich flavour that complements mild but bright vegetables. Nutritious collard greens swirl around the bowl with leeks, onions, carrots and potatoes.
This emerald soup recipe is perfect for the colder months, when fresh crunchy vegetables are scarce. Throw in what winter vegetables are available - limp collards are revived in the broth, and old potatoes can be peeled.
Soup Preparation
While this soup is easy to prepare and comes together quickly, allow sufficient time to clean out the leeks (which can sometimes house stubborn dirt) and for parboiling the potatoes, which may take some time to cook and cool.
Vegetarian Emerald Soup Recipe
Serves 4.
Prepation + cooking time: Less than 1 hour.
Ingredients:
- 1-2 Tbsp. olive oil
- 1 large yellow onion
- 2 leeks (white parts only)
- 2 cloves garlic, minced or pressed
- 2 small to medium carrots
- 2 medium potatoes
- 4 cups vegetarian onion broth*
- ½ bunch collard greens
- 1 tsp. dried thyme
- 1/8 - ¼ tsp. salt
- Generous amount of freshly cracked black pepper
*Step out of the soup aisle at the grocery store and into the organic or natural one. Vegetarian vegetable broths come in a variety of flavours – onion, mushroom, and traditional vegetable. There are even simulated meat flavours, all without MSG or artificial ingredients. They’re packed with flavour and worth a little bit more money.
Directions:
- Heat the oil in a large soup pot over medium-high heat.
- Chop the onion and add to the pot. Stir well.
- While the onions are frying, prepare the leeks.
- Cut the green stems from the white bulbs. Rinse each layer of the bulb carefully under running water to remove any dirt.
- Slice the bulbs into thin rings, and add them to the pot.
- Press or mince the garlic and add to the pot, stirring well to prevent sticking.
- Turn the heat down to medium.
- Slice the carrots into half-moon shaped slices and add them to the pot.
- While the veggies are cooking, scrub the potatoes, peeling if necessary.
- Poke holes in the potato with a fork or knife, then parboil. Or, microwave the potatoes for about 3 minutes on 60% power.
- When potatoes are cool enough to handle, dice them and add them to the pot.
- Add broth, thyme and collard greens.
- Bring soup to a boil. Cook at least 20 minutes, or until vegetables are tender.
- Taste the soup, adding salt and pepper to taste.
Serving Suggestions
Serve Vegetarian Emerald Soup with a bean dish, such as herbed navy beans or a simple baked lentil dish topped with feta cheese. Add crusty bread and ice cream for dessert.
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