Garlic and Greens Soup

8 cups vegetable broth or water with a couple veggie bouillon cubes
1 head garlic, separated into cloves, peeled and minced or pressed
1 large yellow onion, finely chopped
1 bunch kale, collard greens, bok choy, or chard, chopped into bite-size pieces
3 yellow potatoes, such as Yukon gold, diced (optional)
1 tbsp seasoned rice vinegar
Salt and pepper to taste

In a large soup pot, heat 3 tbsp water and saute garlic and onion until onion turns translucent about 5 minutes.
Add kale, potatoes, and remaining 8 cups of water to the soup pot and bring to a boil. Simmer everything together for 25 to 30 minutes, until you can easily pierce the potatoes with a fork.
Add rice vinegar and salt and pepper to taste. Stir and serve immediately.

This recipe calculation does not include potatoes. The original recipe includes potatoes, which make for a delicious, heartier soup. I like the soup to be lighter, so I excluded them. If you want to include the potatoes, here's the nutrition facts for this soup including 3 potatoes:

Garlic and Greens Soup

Serving Size: 1 serving

Amount Per Serving
Calories 170.6
Total Fat 0.7 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 110.6 mg
Potassium 809.1 mg
Total Carbohydrate 38.2 g
Dietary Fiber 4.9 g
Sugars 2.9 g
Protein 5.3 g
Vitamin A 354.1 %
Vitamin B-12 0.0 %
Vitamin B-6 30.0 %
Vitamin C 118.3 %
Vitamin D 0.0 %
Vitamin E 5.9 %
Calcium 11.0 %
Copper 24.0 %
Folate 8.2 %
Iron 9.4 %
Magnesium 14.0 %
Manganese 40.9 %
Niacin 11.7 %
Pantothenic Acid 7.6 %
Phosphorus 10.9 %
Riboflavin 7.3 %
Selenium 3.0 %
Thiamin 14.0 %
Zinc 4.9 %



Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.