Eating from the garden this month: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Spinach, Winter Squash, Turnips
Collard Green Potato Soup
Author: Food Heaven Made Easy
2 tbsp olive oil
1 small red onion, chopped
5-6 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp red pepper flakes
1, 32-ounce container veggie broth
1 cup unsweetened almond milk
2 large yellow potatoes, cut into bite-sized pieces, about 3 cups
2-3 cups of cleaned and chopped collard greens (thick stems removed)
1 cup cooked chickpeas
Juice of 1 lemon
1 Tbsp tamari or soy sauce
1 Tbsp paprika
2-3 Tbsp vegan butter
Salt to taste
Heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
Add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender.
When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!
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