Potato Broccoli Mustard Greens Soup

Posted on January 13, 2011


This week’s meal plan has Potato-Asparagus Soup from (Vegan with a Vengeance) listed for dinner this week.  Since broccoli has been on sale, I decided I would make the soup with it instead of asparagus this time.  I also still have a ton of mustard greens that we stockpiled during Publix’s BOGO sale.  (We have been eating mustard, turnip and kale greens in everything lately, and the kids have not even noticed since they blend so well into most dishes)!

While preparing the soup I tried a new concept to make clean-up quicker.  I used my sink as a “garbage bowl” (as Rachel Ray calls it).

  1. I peeled the potatoes right into the sink.  Left the mess.
  2. Washed and cut the broccoli florets off the stalks.  Threw the stalks into the sink with the potato peels.  Left the mess.
  3. Diced the onion and minced the garlic throwing those peels into the “garbage bowl.”

It was so easy to clean up!  And no stooping and bending over the trash can peeling all those potatoes!

Using one pot to boil and sauté was nice, too.  I love having a yummy, quick pot of soup on the stove on such a cold night.

Potato-Broccoli-Mustard Greens Soup

adapted from (Vegan with a Vengeance)

  • 3 pounds Idaho potatoes, peeled and cubed
  • 1 ¾ bunch broccoli (save the remaining ¼ broccoli florets to dip in hummus tomorrow at lunch)
  • 5 ounces (or 1/3 bag) mustard greens
  • 1 tablespoon EVOO (extra-virgin olive oil)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • Dash of black pepper
  • 3 ½ cups vegetable broth
  • 2 bay leaves

Bring potatoes to a boil in a covered stock pot.  Lower heat, and simmer for 20 minutes or until potatoes are tender.

Add the broccoli, and place the mustard greens on top of the broccoli.  Boil for 5 additional minutes, drain in colander and set aside.

Rinse the pot.  Using the same pot, sauté the onion in the EVOO for 5 minutes.  Add the garlic, salt and pepper.

Saute for 2 more minutes.  Add the broth and bay leaves.  Boil for 8 minutes.  (It would be easier to find the bay leaves and remove at this point, but I decided to leave them and fish them out later).

Add the potatoes, broccoli and greens.  Heat through, then puree half of the soup with an immersion blender or in a blender.  If using a blender, be sure to fill only half-way.  Cover and hold the lid with a kitchen towel while pureeing.  The steam could cause the lid to pop off.  Enjoy!