It's summer, the appetite is a little more in check, and so we crave lighter, healthier fare. I'm not a huge soup fan, but every now and then it's so pleasurable. I made up this recipe by accident. This soup lets you throw in everything but the kitchen sink - as long as you stick to vegetables and stay away from fatty or starchy additions.
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| Collard and kitchen sink summer soup |
This soup starts with a quick saute, followed by the addition of the remaining ingredients and a short simmer. You can switch out ingredients according to whatever is in the fridge.
Collard and Kitchen Sink Summer Soup
What's in it:
- About two smallish carrots or 6-7 baby carrots, thinly sliced with a mandolin
- One large clove of garlic, minced
- Half a head of collard greens or kale, cut into thin strips
- About 5 cups of good chicken broth or stock (I make my own in large batches and freeze it in one-cup measures)
- 2 green onions, tops cut off then sliced into 1/8 inch rounds
- About 8-10 square wonton wrappers, cut into smaller squares or triangles
- One teaspoon dark sesame oil
- Salt and fresh ground pepper to taste
- A dab of Sriracha (to your heat preference)
How to make it:
Saute carrots, garlic and collards or kale over medium heat with cooking spray or olive oil for 7 or so minutes, until they begin to get tender.
Add broth, onions, wonton wrappers, sesame oil and salt and pepper.
Simmer for 20 minutes. Serve it up, add your Sriracha and enjoy!
Ideas for substitutions or additions: shaved leeks instead of green onions; cabbage instead of collards/kale; add in sugar snap peas at the end
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