PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
Bulk up a hearty, vegan winter soup with nutritious potatoes and warm the soul with comforting spice.
By Aaron Hutcherson
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.
- 2 to 3 tablespoons olive oil
- 1 small yellow onion, diced
- ½ teaspoon crushed red pepper flakes
- salt and black pepper
- 2 cloves garlic, minced
- 1 bunch rainbow chard, cut into ½-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
- 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.
- 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.
- Add the potatoes and stock and simmer until the potatoes are tender, about 30 minutes. Adjust seasoning with salt and pepper, to taste.