For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.
For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
Step 3
Add the Asian greens and cover. Simmer gently for 5 minutes. Add the spinach leaves and cover; cook just until they wilt down.
Step 4
Add the lettuce and parsley and simmer over low heat for 5 minutes, or until all the greens are just tender.
Step 5
Puree the mixture in batches until smooth in a food processor. Return to the soup pot and stir in enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper and serve.
Step 6
For an optional, pretty garnish, pour some creamer into a small-spouted pitcher and pour a spiral design onto the top of each serving.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 128
Step 9
Total fat: 5g
Step 10
Protein: 4g
Step 11
Fiber: 3g
Step 12
Carbohydrate: 18g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 107mg
