 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
This is a nice, fast vegetable soup that my nine-year old invented. It's very easy as long as you have an immersion blender. You can leave out the sour cream to make it vegan. Ingredients:
1 bunch swiss chard, chopped |
3 small red onions, chopped |
4 cups vegetable stock |
2 teaspoons chopped garlic |
2 teaspoons dried basil |
3 small red potatoes, peeled and coursely chopped |
2 tablespoons olive oil |
salt and pepper |
1/2 cup low-fat sour cream, to allow for a dollop on each serving |
Directions:
1. Heat oil over medium heat.
2. Add onion and sautee for five to seven minutes.
3. Add garlic and sautee another minute.
4. Add basil.
5. Add stock and potatoes.
6. Simmer on medium low for ten minutes.
7. Add the chard.
8. Cook for twenty minutes.
9. Blend with an immersion blender.
10. Salt and pepper to taste.
11. Pour into bowls and top each with a dollop of sour cream.
|
|