Simple Potato Leek Soup
- 2 pounds Potato (cut into cubs)
- 1 bunch Leeks (sliced)
- 1 tbsp Oil of choice (olive recommended)
- 1 bunch Mustard greens (chopped)
- 4 clove Garlic
- 1-2 Red onions (diced)
- 4 cups Broth of choice
- 2 tsp Sage
- 2 tsp Thyme
- Salt & pepper to taste
In a large pot, saute the onion, garlic and leeks until tender. Add salt, potatoes and broth. Bring to a boil and simmer 20-30 minutes or until potatoes are tender. Toss in in mustard greens and herbs. Cook until greens wilt, about five minutes.
Serve as is or blend for a creamy texture.
Butternut Squash Pasta
- 1 Butternut squash (peeled and cut into thin ribbons or spiralized)
- 1 bunch Broccoli Rabe
- 1 tbsp Oil of choice (Olive recommended)
- 3 clove Garlic (minced)
- 1/2 cup Vegetable broth
- Grated Parmesan (optional)
Recent Comments