BRR...

It is more than chilly here in Central Texas. Some would say it is crisp, I say it is freezing here in Pflugerville.

So, I decided after teaching my early HIIT class via Zoom, that I was going to make my greens soup. If you have ever been over at my house and had my Minestrone soup or Vegan Chocolate Cake, this is the cookbook that I use for those yummy recipes.

I can’t take credit for those dishes or for this recipe, but I do add things to make it my own.

Wash Greens throughly and chop.

Heat Olive Oil in a large soup pot, and sauté onions and garlic until translucent and lightly browned.

I have a Multicooker that sears, browns, saute, steam and is a slow cooker.

Add Potatoes and sauté another 5 minutes.

I prefer Red potatoes in this recipe, but today I used what I had in the pantry. After all, I wasn't going out in that cold.

Add your 8 cups of preferred liquid, and salt.

Add your greens now!

Add Kim's Extra Twist- Purple Hull Peas or Black-eyed peas.

You can eat it like this or you can let it cool slightly, then puree half of the mixture and return to pot. Depends what texture you want.

Enjoy.

Tonight, I am having soup, teach a Rest and Relax Yoga Class and after...

Drinking my Hot Herbal Tea while visualizing I am doing this even though I will be under a blanket with a good book.

Namaste my friends and stay warm,

Kimberly Moser

Kimberly Moser | JAN 20, 2022

Share this blog post