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1 lb. small new potatoes, scrubbed and quartered
3 medium yellow onions
4 cups reduced sodium vegetable broth
1 small bunch parsley, stemmed and coarsely chopped (save some for garnish)
1 lb. greens (kale, Swiss chard, broccoli rabe, arugula, watercress, mustard greens, dandelion greens, etc.)
Olive oil or canola oil
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. Dice onions and sauté until caramelized in 2-3 tbs. olive or canola oil.
3. Mix cooked potatoes, broth, most of parsley, and greens, together in large pot and simmer for 5 minutes. Add onions.
4. 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: 238 Calories, 4.5g fat, 0.6g sat fat, 46g carbohydrate, 7.4g protein, 6.7g fiber, 4.2mg iron, 214mg sodium