It’s been a loooong time since I’ve made a soup.
I used to make soups at least twice a week. When Dave was home it was his ‘go-to’ meal option for lunch.
It’s actually been kind of nice having that break, haha. But! It has been about 6 months now and the weather is starting to get a bit nippy here in upstate New York.. so I knew a nice, fresh soup was in order.
And when I think soups to warm the body, I think thick, chunky potato-type soups. Anybody else feel that way??
I also happened to have some extra greens hanging around my fridge. I knew they would get along well with the potatoes.
Throw in some base veggies, a can of beans, and some great seasonings, and you’ve got yourself a vegan gumbo party in your mouth!!! This turned out to be one of the best soups I’ve ever put together. Even my father, who cringes at the mention of a vegan meal, thought this was impressive.
If you’re looking to warm up this cold weather season, give it a go
- ¼ cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 large carrot, peeled and chopped (about ½ cup)
- 2 celery stalks, chopped (about 1 cup)
- 1 green pepper, seeded and chopped
- 1 pound potatoes, diced
- ¼ cup millet flour
- 2 cups water
- 2 cups vegetable stock
- 2 bay leaves
- 6 cups kale or swiss chard
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- pinch cayenne pepper, optional
- 1 (15 ounce) can white beans, drained and rinsed
- Heat oil in a dutch oven pan set over medium-high heat. Add onions, garlic, carrot, celery, green pepper, and potatoes; sauté for 10-15 minutes or until vegetables (except potatoes) are soft.
- Add millet flour and stir; cook an additional 2-3 minutes, stirring occasionally.
- Pour in water and stock, and add bay leaves, kale or swiss chard, salt, pepper, rosemary, thyme, cayenne, and beans.
- Bring to a boil and lower heat to a simmer; cook, uncovered for 20 minutes. Serve.