I hate getting sick.
We all hate getting sick. I have three kids at home, so when one picks up a virus, it usually makes its way around the house in due time. This phenomena causes me to be extra vigilant about everyone keeping their hands washed and loading us all up with foods rich in Vitamin C and A.
When I ran across this recipe on Colleen Patrick-Goudreau’s 30 Day Vegan Challenge, it sounded like a yummy soup to try. Soon after, I noticed many people were touting it as a perfect remedy for colds and flu as well as helping to stave off nasty viruses.
So as soon as the next bout of colds that hit our house, I quickly got to whipping up a batch. I was a little worried my kids would turn their noses up at it since I had newly gone vegan and they were used to the traditional chicken soup.
I have to say, this has actually become a favorite meal even when we are all healthy.
Personally I prefer to saute my onions in water rather than oil, after reading up on the dangers of consuming too much oil. I also don’t add quite as much kale to my soup as Colleen does, but still more than one would think initially, since it does boil down. As for the garlic, I use only 3-4 cloves, depending on the size and half an onion, but that is for my taste and I encourage everyone to experiment.
Without further ado, this magic recipe:
Garlic and Greens Soup
Number of Servings: 4
8 cups vegetable broth or water with a couple of veggie bouillon cubes
1 head garlic separated into cloves, peeled and minced or pressed
1 yellow onion, finely chopped
1 bunch kale, collard greens, bok choy or chard, chopped into bite-sized pieces
3 yellow potatoes, such as Yukon gold, diced
1 tbsp seasoned rice vinegar
Salt and pepper to taste
In a large soup pot, heat 3 tbsp water and saute garlic and onion until onion turns translucent about 5 minutes.
Add kale, potatoes, and remaining 8 cups of water to the soup pot and bring to a boil. Simmer everything together for 25 to 30 minutes, until you can easily pierce the potatoes with a fork.
Add rice vinegar and salt and pepper to taste. Stir and serve immediately.
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Editor: Bryonie Wise
Photo: elephant archives
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