Mustard and Collard Greens Soup
Adapted from 1 Pound a Day [1]
Ingredients
- 3 quarts organic low-sodium vegetable broth
1 bunch mustard greens, chopped (about 2 cups)
1 bunch collard greens, chopped (about 2 cups)
1 large onion, peeled and chopped
2 tablespoons Bragg's Liquid Aminos or low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
Salt
Pepper
Directions
- Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20 to 30 minutes, until the vegetables are tender.
- Working in batches, transfer the broth and vegetables to a blender or food processor and blend until smooth. Taste between pulses and add salt and pepper as necessary before continuing.
- Serve immediately and refrigerate or freeze the remaining portion.
Makes four servings.
Source: Calorie Count [2]
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- Four servings
Nutrition
- Calories per serving
- 116