I’m not much of a soup person, but my CSA is turning me into one. When confronted with my onslaught of vegetables, lately soup has been the most appealing option for using them up. The cumin gives this deep green colored soup a nice bite.
- 1 Bunch Swiss Chard
- 1 Bunch Beet Greens
- 1 Onion, chopped
- 4 Garlic cloves, chopped
- 1 lb Potatoes
- 2 Tbsp Olive oil
- 2-4 Cups Chicken or Vegetable stock
- 1/2 tsp cumin
- 1 Cup Sour cream
- Salt, Pepper
- Separate the leaves of the swiss chard and beet greens from their more fibrous stems. Chop the leaves for the soup. Chop and save the stems for another dish or discard.
- Cut the potatoes into small cubes, either with or without the skin. Remove the skin if you want a smooth puree. Prep the rest of the ingredients.
- Heat the olive oil in the bottom of a large pot. Toss in the onions and garlic, cook until fragrant and onions translucent.
- Toss in the potatoes and coat with the spices: cumin, salt, pepper.
- Add the chopped greens and stock (2-4 cups, add the rest in water) to the pot. Cover and turn to high heat.
- Once boiling, reduce heat to medium low simmer and cook for 15 minutes or until the potatoes are tender.
- Puree the soup using an immersion blender or by straining the solids and pureeing them in a food processor or blender.
- Place the puree in a separate bowl. Add the sour cream. Add back as much of the liquid as desired until you reach your desired soup consistency.