SUPERGREEN MUSHROOM AND POTATO SOUP
Feb 01, 2024 06:00AM ● By Nicole Dandrea-Russert
Photo: Angela MacNeil
Serves 4. Prep time 20 minutes. Cooking time 20 minutes.
Ingredients
1 cup celery, chopped
1 cup yellow or white onion, chopped
1 bunch Swiss chard, stemmed and chopped (separate leaves from stems and reserve both parts)
4 garlic cloves, minced
3 cups broccoli, cut into 1-inch florets
2 cups cremini, button, or portobello mushrooms, chopped
1 Tbsp vegan Worcestershire sauce
1 Tbsp onion powder
1 Tbsp fresh thyme, minced
8 cups unsalted or low-sodium
vegetable broth
2 cups red potatoes, cut into 1-inch cubes
Directions
1. Heat the celery, onion and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3 to 5 minutes. Add 1 to 2 tablespoons of water as needed to deglaze the pot.
2. Stir in the garlic, turn down the heat to medium, and cook for 1 minute.
3. Stir in the broccoli, mushrooms, Worcestershire sauce, onion powder and thyme, and cook for 1 minute.
4. Pour in the vegetable broth and turn up the heat to high. Once the broth is
boiling, add the potatoes and lower the heat to a simmer until the potatoes are tender, about 10 minutes.
5. Stir in the Swiss chard leaves, cooking until tender.
6. Taste the soup and boost it with additional seasoning or some salt and pepper if you like.
Substitutions
In place of red potatoes, use any potato variety you enjoy.
In place of potatoes, add your favorite (cooked) whole grain like barley, brown rice or farro.
Use kale, mustard or collard greens in place of Swiss chard.
Substitute cauliflower for broccoli.
Use fresh rosemary or oregano in place of thyme.
Prep Ahead
Chop your celery, onion, Swiss chard (separate the leaves and stems), broccoli and mushrooms ahead of time and store in airtight containers in the refrigerator for up to 2 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe by Nichole Dandrea-Russert. Recipe and photo reprinted with permission by Hay House Publishing.
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