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1 lb. Small new potatoes, scrubbed and quartered
3 baby green Vidalia onions, chopped, or 6 scallions, whit parts only (save greens for garnish), sliced thin
4 cups vegetable broth
1 small bunch parsley (stemmed and coarsely chopped (save some for garnish)
1 lb. greens, such as kale, collards, chard beet greens, etc. washed, stemmed, and torn into small pieces
Salt and ground black pepper
1. Put potatoes in medium saucepan and cover with water. Bring to boil, lower heat, cover, and simmer until tender, about 10 minutes. Drain and set aside.
2. Meanwhile, bring ½ cup water to boil in soup pot. Add onions, cover, and simmer over medium-high heat until translucent and fragrant, about 5 minutes. Add cooked potatoes, broth, most of parsley, and greens, and simmer for 5 minutes.
3. Roughly puree (not too smooth) soup in 2 or 3 batches in blender and return to soup pot. Gently reheat, adding salt and pepper to taste. Ladle soup into bowls, sprinkle with reserved parsley, and serve immediately.
Per serving (361g): 131 Calories, 0.7g fat, 0.1g sat fat, 29g carbohydrate, 4.7g protein, 4.2g fiber, 240mg sodium