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.
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. (more…)