You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith

Pretty, Three-Color Soup

I recently posted "Gold and Jade Soup"; this uses similar flavors but uses a clear broth and red beet greens to make a gorgeous, jewel-toned soup with no army green to be found:

Pretty, three-color soup:

1/4 cup shallots or leeks in thin rings
1 large clove garlic, minced
1-2 Tbsp. margarine or oil
3 cups light-flavored vegetable broth
small handful red beet greens (oxymoronic as that sounds), well washed and coarsely chopped
3/4 cup chopped spinach (fresh or frozen)
3/4 cup yellow corn kernels (frozen or canned)
1-2 Tbsp. parsley, chopped (optional)
1/4 tsp. thyme or lemon thyme
1/4 tsp. salt
splash sherry
1 Tbsp. or more fresh lemon juice

I'm happy to write out more detailed directions if anyone wants them, but basically just saute the shallots and garlic, add the broth and beet greens and cook until they're almost done, and add everything else except the lemon, cooking until the spinach and corn are well thawed if they're frozen or heated through if they're not frozen. Add the lemon juice at the very end, right before serving.

Serves 2.

Gillian Welch - Revival - Barroom Girls
Tags: greens(uncategorized), greens-spinach, soups (uncategorizable)
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