From our kitchen to yours

Anneliese Abney

I don’t know about you, but nothing makes me happier in these winter months than a delicious, hearty and – most importantly – warm cup of soup. It always hits the spot for me and goes well with most meals, too! Plus, soups are super simple and easy to make and make a lot of, so you can continue to enjoy a lovely home-cooked meal without having to cook every day. Just heat it up on the stove or in a microwave and you’ve got yourself a delectable lunch/dinner/midnight snack. Maybe even breakfast, if you’re into savory morning foods.
Mad props to my lovely roommate for being the resident soup chef and recipe finder – she found this in a lovely book called “The New Vegetarian Epicure” by Anna Thomas, and made some minor changes to the recipe when she made it that I have replicated here.

What you need:
1 head garlic, separated into cloves, peeled and chopped
1 onion, chopped
2 Tbs olive oil
1 bunch each kale and chard (also good: any leafy green- spinach, napa cabbage, escarole, etc.)
1.5 lbs russet potatoes, peeled
& diced
2 cups water
8 cups stock (tip: use something like the bouillion paste called “Better than Bouillion”! It’s delicious and takes up way less room in your fridge.)
3 Tbs rice wine vinegar
What to do:
Sauté garlic and onions in olive oil in large pan, until they begin to color. Wash greens, trim away tough stems and ribs, and shred the leaves with a sharp knife. If you’re using a tougher leafy green – like kale, for example – Thomas recommends sautéing it briefly with the onions and garlic once the garlic starts becoming golden.We only threw the kale in with the onion-garlic mixture for about 30 seconds – it really depends on how raw you like your vegetables.
Meanwhile, combine potatoes, water, salt and pepper, and veggie stock in soup pot and bring to a boil.
When your potatoes are tender, add the garlic, onion, shredded greens and vinegar. Simmer everything together for approximately 30 minutes, then taste and adjust the flavors as needed.
And you’re done! Thomas recommends garnishing with olive oil, chili flakes and some feta, but I have to admit, this soup is just so good on its own. Paired with a hearty mixed salad and some bread and goat cheese, it’s the perfect meal for chilly Wisconsin winters. Which is convenient, as my roommate just finished cooking a gigantic pot of it and our fridge is currently stocked with three huge Pyrex containers of this delicious soup. If you like warm things and garlic, this is the ideal winter treat to warm your fingers and toes and put a smile on your face.
Serves 10.
Guten Appetit!