Potato and Rainbow Chard Soup

Though it’s impossible to hate anything fried (fries, chips) or full of butter (mashed), potatoes don’t need to be artery-clogging in order to be delicious. Potatoes are also able to take center stage in a meal instead of being relegated to the supporting cast. I paired some thin-skinned spuds with leafy greens for this quick and easy soup recipe that is perfect to bring to the office for a work lunch (I surely did with this recipe) or as a simple weekday dinner.

While this is a pretty light and healthy soup overall (it’s also gluten-free and vegan-friendly), the potatoes help bulk up the soup to provide you with energy to last throughout the day. I used rainbow chard primarily because it looked pretty, but most any dark, leafy green should do. Also, I especially liked the little kick of spice in this soup.

Potato and Rainbow Chard Soup

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5 from 1 review

• Author: Aaron Hutcherson
• Yield: 2 quarts or 4 to 6 servings 1x

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Description

Bulk up a hearty, vegan winter soup with nutritious potatoes and warm the soul with comforting spice.

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Ingredients

Units USM Scale 1x2x3x

• 2 to 3 tablespoons olive oil
• 1 small yellow onion (diced)
• 1/2 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 cloves garlic (minced)
• 1 bunch rainbow chard (cut into 1/2-inch pieces (including stems))
• 1 cup white wine (such as chardonnay)
• 4 cups diced red- and white-skinned potatoes
• 1 quart unsalted chicken or vegetable stock

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Instructions

1. Heat the oil in a large pot over medium-low heat. Add the onion, red pepper flakes, and some salt and pepper, and cook until the onions begin to soften, 2 to 3 minutes. Add the garlic and continue to cook for 2 minutes more.
2. Add the rainbow chard and the white wine and cook until the greens have wilted and the wine has reduced slightly, 3 to 5 minutes.
3. Add the potatoes and stock and simmer until the potatoes are tender, about 30 minutes. Adjust seasoning with salt and pepper, to taste.

• Category: Main
• Cuisine: Vegan