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Pureed Vegetable Soup with Collard Greens

Name: Pureed Vegetable Soup with Collard Greens
Prep time: 20

(14 votes, average: 3.36 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

This soup is super simple. The intense flavor of this soup comes from the prolonged sweating of the vegetables. This technique is the best way to draw flavor from vegetables. It is used to...

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, smashed and left whole
1 cup chopped celery
1 cup diced carrots
8 leaves collard greens, tough stems removed and the greens torn into smallish pieces.
1 medium Yukon Gold potato, diced
1 tomato, chopped
4 sage leaves, roughly chopped
1 bay leaf
water as needed
Salt and pepper, to taste
Parmesan, for garnish (optional)

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Nutrition Facts

Calories

170 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

24 g

Sugar

5 g

Fiber

7 g

Protein

5 g

Sodium

609 mg

Directions

In a heavy bottomed pot with a tight fitting lid, heat the olive oil over a medium high flame. Add the rest of the ingredients to the pot. Sprinkle with a little sea salt, stir, then cover. Lower the heat to medium and let the veggies sweat for 30 minutes. Stir them occasionally to make sure they aren''t sticking. They must not burn.
Remove the bay leaf. Add just enough water to cover the vegetables. Puree, then heat through. Add a little more water if you like a thinner soup. Serve with a generous grating of Parmesan cheese.

Chef Tips

If you’re feeling tired, buy some of the veggies pre-cut. It will save you time and energy.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.