Makes roughly 2 liters
What you’ll need…
| ¼ cup (60 mL) | extra virgin olive oil |
| 2 | medium onions, diced |
| 1-2 | stalk celery, thinly sliced |
| 6-12 | cloves garlic, roughly chopped |
| 6 cups (1500 mL) | vegetable stock or water |
| 1 | russet potato, unpeeled, cut into 1” (2.5 cm) dice |
| 1-2 | bay leaves |
| ½ tsp (2.5 mL) | fresh thyme (¼ tsp/1.25 mL dried) |
| 3 cups (750 mL) | thinly sliced leafy greens (dandelion, kale, swiss chard, etc.) |
| 1-2 tsp (10-15 mL) | smoked paprika |
| salt & pepper, to taste |
What to do…
- In a large soup pot, heat oil over medium. Add onions, celery and garlic. Cook 3-5 minutes, stirring often, or until softened.
- Add stock, diced potato, bay leaves and thyme. Increase heat to medium-high; bring to simmer. Reduce heat, cover and simmer for 20-30 minutes or until potato is cooked.
- Stir through leafy greens and smoked paprika, and bring back to a simmer for about 3-5 minutes. Season with salt and pepper to taste.
