Spinach, Mustard Greens & Potato Soup

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Spinach, Mustard Greens & Potato Soup

 

 

4 tablespoons (1/4 cup) olive oil

2 cups chopped onions

2 lbs (900g) Yukon Gold Potatoes, peeled, cut in 1 inch (2.5cm)

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

one 10 oz (285g) pkg. fresh spinach, stems trimmed

vegan sour cream (Tofutti)

 

 

Heat 2 tablespoons (30 ml) oil in heavy pot over medium heat. Add

onions and

saute until tender and golden, about 8 minutes. Add potatoes and

saute 3 mins.

 

Add 8 cups water and crushed red pepper. Bring to boil, reduce heat.

Simmer

until potatoes are tender, about 20 minutes. Meanwhile, heat

remaining 2 tablespoons (30 ml) 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 (1.25cm) 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.