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 give a flavor base to soups and stews, and usually takes about 8-10 minutes, but here the veggies sweat it out for a full 30. And don’t fret about the garlic, cooked whole it has a nutty sweetness, and will give the soup a ton of flavor without being overpowering or bitter.
- 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.
- 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)
Ann's Tips and Tricks
If you’re feeling tired, buy some of the veggies pre-cut. It will save you time and energy.