Microgreen and Potato Soup

Microgreen and Potato Soup

Ingredients:

• 2 cups microgreens (such as peas, broccoli, or radish)
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: microgreens for garnish, croutons, grated cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until soft and fragrant, about 5 minutes.

2. Add diced potatoes to the pot and stir to combine with the onions and garlic. Cook for another 5 minutes, allowing the potatoes to slightly brown.

3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.

4. Once the potatoes are cooked, add the microgreens to the pot. Stir them in and let them wilt for about 1-2 minutes.

5. Using an immersion blender or transferring the mixture to a regular blender in batches, blend the soup until smooth and creamy.

6. Return the blended soup to the pot (if transferred) and stir in the heavy cream. Season with salt and pepper to taste.

7. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

8. Serve the soup hot, garnished with additional microgreens, croutons, or grated cheese if desired.

This recipe typically serves 4-6 people, depending on serving size and appetite. If you're serving it as a starter or appetizer, it could stretch to serve more people. Adjust the quantities accordingly based on the number of servings you need.