Garlic and Greens Soup

By garciamoss

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.

Ingredients

• 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

Preparation

Step 1

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.