Another wintery month means continued sparse pickings at the local farmers markets. Without doing the work to preserve produce from growing season – the local options become quite limited. Squash, potatoes, and greens populate the sparse tables of most of the farm booths. The later one, the greens, begins to pique my interest because they look a bit different than during the rest of the year.
During these chillier months, all the greens are sold in miniature size. Completely adorable but also perfect for cooking with since there’s no cutting or de-stemming required. I like to buy the pre-washed bags of braising greens for the quick convenience – great for quick weeknight dinners like pureed soups.
This soup meets a number of allergy friendly requirements as long as you use vegetable stock and oils considered safe for whatever needs you’re serving. It’s vegan, gluten free, and makes a great way to get in a good serving of dark leafy greens.
Makes 4 servings
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 large cloves garlic, chopped
- 1 bag winter braising greens (kale, spinach, collards, etc.), washed
- 1 tbsp ginger, grated
- 4 cups vegetable stock
- Truffle Infused Oil or Chili Infused Oil (optional)
- Salt and Pepper (optional)
Instructions
- Heat the olive oil in a large pot on medium heat.
- Add the onions and garlic to the pot. Sauté until the onion begins to get translucent.
- Add the greens and sauté until soft.
- Add the ginger, stirring to mix with other ingredients.
- Add the vegetable stock and simmer for 30 minutes.
- Puree with an immersion blender.
- Serve with a drizzle of infused oil and add salt and pepper to taste.
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