Potato Soup with Mustard Greens
A hearty potato soup recipe with mustard greens is a great starter or even a main dish on a cold day. This healthy soup recipe packs an additional nutrient-punch with the healthy greens.
Potatoes are good against inflammation and for lowering blood pressure and cholesterol.
They also taste fantastic in soup, and add real weight to the meal in order to fill you up as you snuggle in to watch TV or get online to Go to Cheeky Bingo on a cold winter evening.
Mustard greens are super greens with tons of antioxidants and cancer-fighting chemicals. Their calcium content protects bone health.
Great for: heart healthy, low cholesterol, healthy starter, vegan
Nutrients: carbohydrates, vitamins B6, C, E, carotenoids, polyphenols, potassium, magnesium, phosphorus, iron, copper, calcium, folic acid, manganese
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 8 cups vegetable broth
- 8 organic medium soft-cooking potatoes, peeled and sliced
- 6 cloves garlic, peeled, root ends trimmed
- 1 bunch mustard greens, trimmed, washed and thinly sliced
- 1 teaspoon fresh rosemary, trimmed
- Salt and freshly ground black pepper to taste
- In a heavy skillet, heat the oil over medium heat. Add the onions and saute until softened, 5 to 10 minutes. Add the vegetable stock, potatoes and garlic, and bring to a boil. Reduce heat to low and add the rosemary. Let simmer until the potatoes are tender, 10 to 15 minutes.
- With a slotted spoon, transfer the potatoes and garlic to a bowl, and lightly mash with a fork. Return them to the soup and bring to a simmer. Stir in the mustard greens, a handful at a time. Simmer for 5 minutes or until the greens are tender, but still have a slight bite. Add salt and pepper to season the potato soup with mustard greens.