mark of the judas (misfit) wrote in vegancooking,
mark of the judas

Swiss chard wintery-soup

Lately, I have been feeling really burnt out on vegetables. Not all vegetables, just my usual lettuce-cucumbers-broccoli-carrots-peppers that I tend to eat on a regular basis. This week while grocery shopping, I decided to break free from my rut and buy only veggies that I do not eat regularly (except for celery, which I never eat because I hate it!). I've enjoyed swiss chard in the past, and whipped up for lunch this hearty soup. It is loosely based on a recipe from the Field of Greens cookbook.

Serves 2-3 (makes enough for 3 bowls worth of soup)

1 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
1 medium red potato, chopped
6 baby carrots, chopped
3 leaves swiss chard, with leaves separated from stems and both leaves and stems chopped
1/5 block firm tofu, cubed
2 to 2 1/2 cups vegetable stock
Half a lemon
1/4 cup white wine
Salt and pepper to taste

In a medium or large saucepan, heat olive oil over medium heat. Add onion and garlic, and sautee until onion becomes translucent. Add potato, carrots and stems of the swiss chard. Sautee for about 3-5 minutes, stirring regularly. Add tofu and stock and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until potato becomes al dente (not mushy!). Add lemon, white wine and swiss chard leaves, and season to taste with salt and pepper. Simmer for an additional 5 minutes. Serve!

Tags: greens(uncategorized), seasonal recipes-winter, soups (uncategorizable)
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