We all know that eating dark green veggies is good for you and they’re often the best deal at the produce department. However, some people just don’t like them so I came up with the following soup recipe that I think can double as a Meatless Monday lunch, or even supper if you pair it with a sandwich.
I call it powerhouse because of one of its main stars is two cups of green vegetables. Choose whatever one you want, but my favorite is kale. The other key ingredient is the tomato paste. It gives it a rich flavor that seems to pair perfectly with the vegetables and makes for a hearty broth on a cold winter’s day.
½ can tomato paste
2 cups chopped green veggies
2 potatoes, diced
2 carrots, sliced
1 15 ounce can chopped tomatoes
3 cups vegetable stock
Herbs of your choice, basil, thyme are great
Salt and pepper
Oil for sautéing
Over medium high heat and in a large saucepan, heat the oil.
Add the carrots and potatoes.
Add some salt and pepper and stir well. Cook for about 2-3 minutes and then add the herbs and cook until the vegetables have softened slightly and begin to caramelize.
Next add the chopped green vegetables and cook for a few more minutes to make sure they get coated with the seasonings.
Add the tomato paste and stir well so everything gets evenly coated.
Slowly add the vegetable stock.
Bring the mixture to a boil and then lower the heat and let it simmer for about ten minutes or until the vegetables are cooked.
This pairs well with Parmesan cheese sprinkled over the top and a serving of homemade bread.