This soup has a lot going for it: It’s easy to make, it has a minimum of ingredients, it’s creamy without added fat, and it has great flavor even without added salt.
- 6 cups water
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 2 teaspoons ground coriander
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon salt-free poultry seasoning
- 1½ pounds broccoli (about 2 heads), cut into small florets
- 4 cups coarsely chopped Swiss chard (or other greens)
- Bring the water, potatoes, onion, coriander, granulated garlic and onion, and poultry seasoning to a boil in a soup pot over medium-high heat, uncovered.
- Reduce the heat to medium and add the broccoli. Cover and cook for 15 to 20 minutes, or until the potatoes and broccoli are very tender. Stir in the greens and cook for 3 to 5 minutes more, until wilted.
- Blend the soup with an immersion blender until smooth. (If you don't have an immersion blender, carefully ladle the soup into a blender and blend before returning it to the pot.)
If you do not have poultry seasoning on hand, you can use any type of salt-free seasoning blend.
Potatoes: Any type of potato will work, but I like Yukon golds best since they are naturally creamy.
Above: With a little ground black pepper on top. Swiss chard, naturally high in sodium, gives this soup a salted taste without the addition of salt.
Above: There’s nothing like a big pot of hearty soup on a cold day!
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