ynaffit
09-25-05, 03:26 AM
Golden Potato and Collard Green Soup
This recipe is suitable for a: vegetarian/vegan diet.
Category: Soups
Ingredients:
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1 teaspoon extra-virgin olive oil
4 cups chopped onions (about 2 large or 3 medium onions)
1/2 teaspoon sea salt
2 cups diced potatoes (about 2 medium potatoes)
1/2 cup chopped celery (about 2 ribs)
1 large carrot, diced
31/2-4 cups water
2 Tablespoons cashew butter
2 Tablespoons tamari or shoyu
1 bunch collard greens
1 teaspoon brown rice vinegar
Sea salt and freshly ground pepper
Instructions:
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Heat oil in a 3-quart pot. Add the onions and salt. Cover and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (about 15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (about 15-20 minutes). Put soup mixture into a blender with the cashew butter and tamari. Blend until smooth. Run the soup through a strainer to remove celery strings. Return soup to pot. Remove thick stems from the collard leaves by pulling leaf off with one hand while holding onto the stem with the other. Fill your sink with cold water and submerge the collard leaves. If the water has sediment, drain the sink and repeat. Bring 2 quarts of water to a boil. Submerge leaves. Remove a piece and test every minute or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor. Pour cooked greens into a colander in the sink. When you can handle them, squeeze out excess water with your hands. Clip into bite-sized pieces or thin strips and stir into soup. Add vinegar. Taste soup, and adjust salt and pepper. Gently heat before serving.
Additional Comments:
-----------------------------------------------------
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Soups
Ingredients:
-----------------------------------------------------
1 teaspoon extra-virgin olive oil
4 cups chopped onions (about 2 large or 3 medium onions)
1/2 teaspoon sea salt
2 cups diced potatoes (about 2 medium potatoes)
1/2 cup chopped celery (about 2 ribs)
1 large carrot, diced
31/2-4 cups water
2 Tablespoons cashew butter
2 Tablespoons tamari or shoyu
1 bunch collard greens
1 teaspoon brown rice vinegar
Sea salt and freshly ground pepper
Instructions:
-----------------------------------------------------
Heat oil in a 3-quart pot. Add the onions and salt. Cover and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (about 15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (about 15-20 minutes). Put soup mixture into a blender with the cashew butter and tamari. Blend until smooth. Run the soup through a strainer to remove celery strings. Return soup to pot. Remove thick stems from the collard leaves by pulling leaf off with one hand while holding onto the stem with the other. Fill your sink with cold water and submerge the collard leaves. If the water has sediment, drain the sink and repeat. Bring 2 quarts of water to a boil. Submerge leaves. Remove a piece and test every minute or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor. Pour cooked greens into a colander in the sink. When you can handle them, squeeze out excess water with your hands. Clip into bite-sized pieces or thin strips and stir into soup. Add vinegar. Taste soup, and adjust salt and pepper. Gently heat before serving.
Additional Comments:
-----------------------------------------------------
From The Vegetarian Resource Group - http://www.vrg.org
If you try this recipe please come back and leave a review!