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|
|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.