Batter Licker

January 20, 2011

swiss chard and potato soup spiced with cilantro, jalapeno and cumin

So when I loaded up on veggies, especially greens, at the grocery store on Sunday in preparation for a meat- and dairy-free week, I went a bit overboard. By Wednesday, it became clear that I was going to have trouble finishing all the lettuce, spinach, kale, and chard, and that the chard particularly needed some attention soon. But it was cold out, and I had a sore throat, and I just didn’t want to eat any more salad or sauteed greens or greens in any recognizable form, really. I wanted something warm, filling, and soothing for my throat. I wanted soup.

But none of that bland, watery soup. I wanted thick soup, rich with flavor. Then I remembered the whole bunch of untapped cilantro lying in wait in my refrigerator. And the potatoes. And the 6-pack of jalapenos from Trader Joe’s. And thus, this hearty, happens-to-be-vegan chard and potato soup was born.

SAM_3793-250 SAM_3795-250

This soup is a great way to use up excess greens when they’re starting to look less-than-chipper but haven’t quite gone bad yet. While I chose chard, you could substitute spinach, kale, and even leftover lettuces – whatever excess greens you have on hand – but the darker ones will bring a bit more depth to the flavor.

While cilantro is typically used fresh as a finishing herb on dishes, I chose to saute a handful with the chard to add more complexity to the soup itself; however, I also tossed a smaller handful of chopped cilantro atop the soup upon serving it to give it a wonderfully fresh, crunchy element. Chopped jalapeno and ground cumin added warmth to the dish without making it very spicy, but if you prefer something spicier, add an additional jalapeno to the mix. Finally, the comforting creaminess comes from the Yukon gold potatoes that are pureed into the final product to create a velvety texture without adding cream, keeping this soup light, healthy, and vegan.

SAM_3797-250 SAM_3803-250

SAM_3809-250 SAM_3812-250

Next time you’re staring at some sad, neglected greens, whip up this soup. Besides the health and vegan factors, it’s also delicious and has earned the make-it-again stamp of approval from a certain selective carnivore who may or may not share a dwelling with me.

Swiss Chard and Potato Soup Spiced with Cilantro, Jalapeno and Cumin
Serves 4

Notes: If you have a weaker blender, you may want to peel the potatoes to ensure a smooth soup, but I left the peels on and blended it to smithereens. Also, for healthier cooking, I used a “water saute” method I saw on Whole Foods’ website recently to cook the potato/onion mixture; you are welcome to substitute 2 Tbsp. of olive oil if you prefer. Finally, my picture shows a measly little cilantro sprig in the center of the soup, but do not limit yourself to such a sparse garnish! I highly recommend chopping up another 1/4 or even 1/2 c. of cilantro to bring to the table so guests can pile the delicious, fresh, crunchy stuff on top of the thick, creamy soup. If you want to garnish the bowls in advance, beware that the cilantro loses its freshness and crunch after sitting atop the hot, steamy soup sauna for a few minutes. But you probably already knew that.

1 c. yellow onion, chopped
1/2 c. water
1 lb. Yukon gold potatoes, minis or chopped in 1-inch pieces
4 c. vegetable stock (may substitute chicken stock)
1 tsp. olive oil
4 garlic cloves, minced
2 tsp. ginger, freshly grated
1 jalapeno, minced
1 bunch Swiss chard (12 to 16 oz.), coarse stems removed and leaves chopped
1/4 c. cilantro, plus more for garnish
1 Tbsp. ground cumin
juice from 1 lemon

In medium pot over medium heat, saute half of the chopped onions in 1/2 c. water until tender, about 7 minutes. Add potatoes, and saute for 3 minutes. Add stock, bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.

Meanwhile, in a large pot over medium heat, saute the remaining chopped onions with garlic, ginger, and jalapeno until fragrant, about 1 minute. Add chard, cilantro and cumin, cover pot, and stirring periodically, cook until tender, about 8 minutes.

Add cooked potatoes and stock mixture to greens, and scrape any burned bits off the bottom of the pot to add the flavor back into the soup. Add lemon juice. Puree with immersion blender or food processor until completely smooth (this may take a few minutes, depending on the power of your blending unit). If you removed the soup from the pot to blend, return it to the pot, and bring to a simmer. Add water to thin out the soup to your preferred level of thickness, as the potatoes make it quite creamy. Serve hot with a sprinkling of fresh cilantro on top, although I also enjoyed this soup chilled the next day. Soup can be frozen in individual servings for up to 6 months, or stored in airtight refrigerated container for 5 days.

6 Comments »

  1. As a person who detests cilantro would it taste odd if I left it out?

    Comment by GENNY — January 21, 2011 @ 9:41 am

  2. If you like parsley, I’d use that in lieu of cilantro. Otherwise, you may want to add some more lemon juice or even some lime juice.

    Comment by Kristen — January 21, 2011 @ 5:30 pm

  3. I made this today, in advance, to enjoy with lunches throughout the week. With my sampling, I didn’t feel the need to thin it out. I substituted Green Chard vs Red Chard (didn’t even know Green Chard existed and my store was out of the Red). The whole house smells amazing and the soup is delish! Excited to add a dollop of Fage for some extra creaminess when I enjoy for a meal. Thanks for the Recipe, and by the way -you ommited where to add the cumin.

    Comment by Alexis — January 23, 2011 @ 2:17 pm

  4. Glad you enjoyed it! I didn’t thin it out myself, but I tend to like my soups thicker than others do. Thank you for letting me know I omitted the cumin directions – recipe has been updated! Fage on top would be a delicious addition, but I had to curb my inclination to do that since I’m trying to do that whole non-dairy thing during the week.

    Comment by Kristen — January 25, 2011 @ 10:31 am

  5. Oh boy–was this ever a treat! When I first read the recipe, I thought, hmmm–garlic, jalepeno, ginger, cilantro, cumin, lemon, swiss chard–how the heck is that going to work? Well, it turns out that this flavor combo works totally kicks it! Spicy, pungent, intense, slightly sour, totally yum!!! A very warming soup that’s not too heavy, yet substantial enough to eat as a meal (I’m vegetarian so I often just eat a veggie-based soup for dinner with maybe a salad on the side). What a fantastic recipe! I will definitely be making this again, and again : )

    Comment by Diane — March 7, 2011 @ 9:04 pm

  6. So happy you gave this soup a try despite initial hesitation over the ingredients. I have found myself turning to a lot of veggie soups this winter, and this one has definitely gone into regular rotation. Thank you for the wonderful feedback, and I’m glad you enjoyed the soup!

    Comment by Kristen — March 7, 2011 @ 9:39 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment

Powered by WordPress