Creamy Potato Soup with Collard Greens
Prep Time: 30 min
Cooking Time: 20 min
Yields: 3-4 servings
- Stir fry garlic, onions and leek in a deep pot using olive or avocado oil throw in the potatoes and vegetable broth boil until cooked blend into a creamy soup. Thinly slice raw collard greens, stir fry, add salt and black pepper and throw in the soup.
- Optional: Garnish with a handful of chopped parsley.
- Add olive oil to each bowl.
Notes: This is a modified traditional Brazilian soup called "Caldo Verde"
Credit: Wanda Malhotra