I am a negligent blogger! Christmas is in nine days and I have nothing ready! Nada! I don't even know what the entree will be! Oh, stupid job getting in the way of the holidays! While I scramble around trying to make Christmas happen, here is an awesome soup to keep away the winter chill. The most amazing thing is that the kids ate it without a single whine. Put a pile of greens on their plate and the wailing can be heard for blocks, but put it in a soup and they bolt it down. Go figure.INGREDIENTS
- 2 tbsp oil
- 3 leeks, white and light green part, sliced
- 2 celery stalks, chopped
- 6 cloves garlic, chopped
- 1 small bunch swiss chard, stalks removed, chopped
- 4 cups water (more if needed)
- 1.5 lbs diced red potatoes
- 1 cup plain soy milk
- 1/4 cup nutritional yeast
- 4 cups baby spinach
- salt to taste
- lots of freshly ground pepper
METHOD
1. Heat oil in a soup pot over medium heat. Saute leeks, celery, and garlic for 10 mins, until soft. Add chard and saute until wilted. Add water a blend with a hand blender until smooth.
2. Add potatoes. The liquid should almost cover the potatoes. Add more water, if needed. Bring to bubbling, cover, and simmer for 20 mins, or until potatoes are cooked.
3. Add soy milk and nutritional yeast and mix well. Season to taste. I made the soup rather peppery. Then add spinach a stir until wilted but still vibrant green. Serve.
