Description
Hearty vegan soup brimming with potatoes and rainbow chard. Warm spices add comforting depth.
Ingredients
Units
Scale
- 2 to 3 tbsp olive oil
- 1 small yellow onion
- 0.5 tsp crushed red pepper flakes
- salt and black pepper
- 2 cloves garlic
- 1 bunch rainbow chard
- 1 cups (237 ml) white wine
- 4 cups (946 ml) diced red- and white-skinned potatoes
- 1 quart (946 ml) unsalted chicken or vegetable stock
Instructions
- Heat the oil in a large pot over medium-low heat.
- Add the onion, red pepper flakes, salt, and pepper; cook until the onions begin to soften (2-3 minutes).
- Add the garlic and cook for 2 more minutes.
- Add the rainbow chard and white wine; cook until the greens have wilted and the wine has reduced slightly (3-5 minutes).
- Add the potatoes and stock; simmer until the potatoes are tender (about 30 minutes).
- Adjust seasoning with salt and pepper to taste.
Notes
- For a smoother soup, use an immersion blender to partially puree the soup after the potatoes are cooked.
- If you don’t have white wine, you can substitute with an equal amount of vegetable broth or water.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 8
- Protein: 5