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Winter Greens Soup with Parmesan Garlic Croutons

Here’s a cold chaser rich in vitamins A and C plus essential iron.

2 Tbsp (30 mL) extra-virgin olive oil
1 onion, diced
1 cup (250 mL) celery, diced
1/2 cup (125 mL) carrots, diced (about 1 large peeled carrot)
2 large garlic cloves, minced
2 large potatoes, peeled and diced
5 cups (1.25 L) vegetable or organic chicken stock
1/2 tsp (2 mL) dried thyme
4 cups (1 L) fresh kale leaves or Swiss chard, chopped (about 1 bunch)

Parmesan Garlic Croutons
3 Tbsp (45 mL) extra-virgin olive oil
3 garlic cloves, minced
5 slices sourdough or whole grain brown bread, cut into 1/2 inch (2 cm) cubes
Freshly ground sea salt
2 Tbsp (30 mL) Parmesan, finely grated

Heat oil in large saucepan. Add onion, celery, carrots, and minced garlic cloves; sauté over medium-low heat, stirring often until onions and celery are soft, about 10 minutes. Be careful not to brown or scorch. Stir in diced potatoes, stock, and thyme.

Rinse kale or chard and pat dry. Stack together and cut greens into very thin shreds and chop. You should have enough to lightly pack a 4 cup (1L) measure. Stir into stock and bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until greens are tender.

Purée in saucepan using a hand-held blender or purée in two batches in a blender or food processor until soup is smooth. Return to saucepan.

Preheat oven to 350 F (180 C).

Combine olive oil and garlic together in a large bowl. Toss in bread cubes to lightly coat. Spread out on a parchment lined baking sheet. Sprinkle with sea salt and Parmesan. Bake for 8 to 10 minutes, stirring occasionally, until croutons are evenly golden and crisp.

Sprinkle croutons on top of soup. Makes 8 cups (2L) or serves 8.

Each serving (including croutons) contains:
295 calories; 10 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 41 g carbohydrates; 4 g fibre; 419 mg sodium

Quick tip
For a quick and simple way to tenderize kale, freeze it first, then add frozen to saucepan.

Source: alive #325, November 2009