Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 Spinach, Mustard Greens & Potato Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 2 cups chopped onions 2 Lbs. Yukon Gold Potatoes,peeled,cut in 1-inch pieces 8 cups (or more water) 1/2 teaspoon crushed dried red pepper 4 garlic cloves, minced 1 bunch mustard greens,trimmed, leaves, coarsely chopped 1 10 oz. pkg. fresh spinach,stems trimmed vegan sour cream (Tofutti) Heat 2 tablespoons oil in heavy pot over medium heat. Add onions and saute until tender and golden, about 8 minutes. Add potatoes and saute 3 minutes. Add 8 cups water and crushed red pepper. bring to boil, eeduce heat. Simmer until potatoes are tender, about 20 minutes. Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves. Saute until wilted, 3 minutes. Add sauted greens to potato mixture. Working in batches,puree soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water if desired. Season soup to taste with salt and pepper. Cut remaining 1 cup spinach leaves into 1/2-inch wide slices. Ladle soup into bowls. Add dollop vegan sour cream in each bowl. Garnish soup with sliced spinach leaves and serve. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
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