One crucial point of cooking at home is trying to be as environmentally conscious as possible by buying and using not only organic, but also locally grown vegetables and fruits or locally bred fish and meats. Consequential you are automatically cooking with seasonal food. During spring there is a wide variety of vegetables you can choose from. For example green and white asparagus, fennel, cucumber, turnips or chard, the one we are going to use in this recipe. Please note that in your country other vegetables may be in season than here in Switzerland.
As already mentioned, the main star of this recipe* is chard, but as this soup is perfect for leftover feel free to use any other vegetables you like and have at hand. Let`s dive into the preparation now.
Ingredients (for 2 servings):
- 125 to 150g organic chard, rinsed off and cut into stripes
- 2 organic carrots, peeled and sliced
- 3 organic middle sized waxy potatoes,cut into pieces
- 1 tablespoon organic canola oil
- 400 up to 450ml vegan vegetable stock
- salt and freshly grounded black pepper or white pepper to your taste
- heat the canola oil in a pan
- add the carrots and potatoes and braise for about 4 minutes
- add the chard (without the leaves) and braise for 2 more minutes
- deglaze by adding the vegetable stock
- cover the pan and let simmer for 10 minutes, then add the chard leaves
- let simmer for about 5 more minutes until you can easily pierce the potatoes and carrots with a fork
- season with salt and pepper
The cooking time can vary depending on the thickness and size of your potatoes and carrots, so make sure to check your soup frequently by piercing these veggies with a fork. The chard doesn`t need that much cooking time, especially the leaves.
I am looking forward to see your creations and interpretations of this easy and healthy vegan soup, so please share.
Read you soon,
*please note that this recipe is highly inspired by the “Green Gourmet” cookbook!