Weeknight comfort food that comes together quickly and is jam-packed with greens and goodness. The best part about the soup is that you can let it slow cook while you’re gone or put it in an electronic pressure cooker with time delay and when you get home the whole house will be smelling like you’ve been in the kitchen all day!
Yield: 6-8 portions
What you need for the soup (13 cups total yield):
- 2 large onions, chopped
- 4 small or 2 large garlic cloves, chopped
- 2 lbs frozen greens, coarsely chopped (mild radish greens are what I used and favour here, but since they’re kind of tough to come by unless you grow them, use what’s available: spinach, turnip greens, chard, etc.)
- 10 fresh curry leaves (optional but recommended)
- 2 tablespoons dried methi (fenugreek greens, optional but recommended)
- 4 cups unsalted vegetable broth
- 2 cups water (if pressure cooking, use an extra cup or two if slow cooking)
- 2 teaspoons salt
- 1 can (398 mL) coconut milk – the full-fat stuff
What you need for the potatoes (5 cups total yield):
- 2 lbs small or new potatoes, cut into 3/4” to 1” dice
- 1 tablespoon olive oil
- 1 tablespoon Cajun spice (either store-bought or home-made)
- freshly ground salt to taste
What you do for the soup:
- Put all the ingredients except for the salt and coconut milk in a slow cooker or in an electronic pressure cooker (with time delay if desired).
- Cover and slow cook all day OR bring to pressure (Soup cycle if you have it) and cook 11 minutes, allowing a natural pressure release.
- Uncover, add the salt and coconut milk and use an immersion blender to process until smooth and creamy.
What you do for the potatoes:
- Preheat the oven to 415F and line an 11”x17” rimmed pan with parchment paper.
- Toss all the ingredients together in the pan.
- Cook for 25 minutes, flip the potato pieces over and return to the oven for another 10 minutes.
- Remove from oven.
What you do to serve:
- Ladle a generous portion of soup into a serving bowl. Top with roasted potatoes in the center.