I love vegetables and am pretty sure I get five servings of them a day. Do you? If you want an easy way to prepare and cook vegetables that's also delicious, make my Collard Greens Soup with Chickpeas and Cauliflower. Not only is this soup full of nutrients, it's completely vegetarian and is perfect for Meatless Monday.
Collard Greens Soup with Chickpeas and Cauliflower
2 teaspoons olive oil
1 onion, chopped
4 carrots, cut into coins
16 ounces chopped collard greens
salt & pepper
pinch of red pepper flakes
1 head cauliflower cut into florettes
2 cups cooked chickpeas (I used the ones I cooked myself)
2 red potatoes, cut into size-bite chunks
32 ounces vegetable stock
1. Heat the oil in a heavy-bottom soup pot. Add onions and carrots and sauté until the vegetables get a bit of color.
2. Add the collard greens and sauté until they have wilted. Season with salt & pepper and red pepper flakes.
3. Add the cauliflower, chickpeas and potatoes. Pour in the vegetable broth and enough water to cover the vegetables.
4. Bring the mixture to a boil. Lower the heat and simmer covered until potatoes are cooked through.
I was surprised at how flavorful the soup turned out and am guessing most of the flavor came from the collard greens and cauliflower. You can eat the soup as is with a few slices of bread, or add a bit of sour cream and/or sriracha.
Go eat your vegetables!!!
What was the last soup you've made?