It's hovering around freezing in NYC tonight and both Michael and I are laying low, determined to fight off what feels like the first tickles of a cold. The best remedy [at least, according to my not-so-stoked-about-meds self]?
And what is better when it's chilly outside than soup? Very little, except for NOT HAVING TO MAKE A TRIP TO THE GROCERY STORE FOR DINNER STUFFS!
We found some great treats at the farmers' market this week [onions and sweet potatoes], and leftovers from last night's vegan cabbage roll adventure [cabbage and lentils]... the chard just happened to be in the fridge, along with garlic and broth in our regular supply of ingredients.
Hence, this beautiful 7-ingredient wonder! Greens + garlic + hearty warming liquid = cold no more!
[You could mix and match whichever winter veggies you have on hand; squash, carrots, and tat-soi would also be great in this.]
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 6 cups of vegan vegetable broth
- 1 medium sweet potato, cubed
- 2 cups steamed cabbage, chopped
- 3 cups chard, stems removed and torn into pieces
- 2 cups cooked lentils
- 1. In slow cooker or stovetop pot, heat onion and garlic over medium heat until softened and aromatic.
- 2. Add vegetable broth, potato, cabbage, and lentils.
- 3. Bring to a boil, then reduce heat to low. Let simmer for 2-3 hours (while you do something fun like make stationery or prepare for the GMAT! )
- 4. In last half-hour of cooking, scoop out two cups of liquid and veggies and blend in food processor until smooth. Pour back into soup pot. Add chard. Stir to combine and simmer for remaining half hour.
- Makes 8 servings. Serve with gluten-free millet toast. [Excited for a few days of leftovers!]