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    Collard Green Potato Soup

    Main Courses

    With Black History Month coming to an end, we’re wrapping things up with this Potato Collard Green Soup. It’s filling, hearty, and has all the soul you need in life. 

    Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of meat and vegetables. Collards were one of those vegetables that were readily available to slaves. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and cabbage. They are an excellent source of vitamin K, A, and C and also contain nutrients like folate and fiber. 

    Today we’re doing a twist on this Potato, Collard Green, and Chorizo Soup adapted from one of our favorite blogs, Chocolate For Basil. We swapped some hearty chickpeas for chorizo to give you a healthy dose of plant-based protein and an extra dash of fiber. If you have trouble finding sumac (like we did), sub in some paprika + lemon zest for a similar flavor.

    Jerrelle is the mastermind behind Chocolate For Basil, and we love her so much that we are interviewing her on the podcast (going live tomorrow!) so be sure to keep your eyes peeled! And while you’re waiting on that podcast episode, go buy Jerrelle’s incredible cookbook, Black Girl Baking, ASAP.

    Enough chit chat…let’s get this soup going! In a large pot, heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic. Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes. Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk, stirring to combine. Salt to taste.

    Next, add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender. Then add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender. When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

    Hands up if collards are a staple on your menus! We can’t get enough of this Potato Collard Green Soup. What are your favorite collard recipes? Let us know what you think of our plant-based spin in the comments below!

    4.75 from 4 votes
    Print
    Potato Collard Green Soup
    Servings: 4
    Ingredients
    • 2 tablespoon olive oil
    • 1 small red onion, chopped
    • 5-6 cloves garlic, finely chopped
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon red pepper flakes
    • 1, 32- ounce container veggie broth
    • 1 cup milk (vegan unsweetened milk ok)
    • 2 large yellow potatoes, cut into bite-sized pieces, about 3 cups
    • 2-3 cups of cleaned and chopped collard greens, thick stems removed
    • 1 cup cooked chickpeas
    • Juice of 1 lemon
    • 1 tablespoon tamari or soy sauce
    • 1 tablespoon paprika
    • Lemon zest
    • 2-3 tablespoon vegan butter
    • Salt to taste
    Instructions
    1. In a large pot, heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.

    2. Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
    3. Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
    4. Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
    5. Add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender.
    6. When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

    21 Comments

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    Comments

    1. Caela says

      March 14, 2018 at 2:43 am

      Hey! If I am meal prepping this should I store the leftovers frozen and reheat or will refrigerated suffice?

      Reply
      • Wendy says

        March 15, 2018 at 2:03 am

        In the fridge! Freezer may affect the flavor

        Reply
    2. Kassandra says

      June 7, 2018 at 3:12 pm

      I made this with almond milk previously, but I have some coconut milk I need to use. Would I be able to use coconut milk instead of almond milk?

      Reply
      • Wendy says

        June 7, 2018 at 3:16 pm

        Yes it’ll just come out thicker but that’s not a bad thing!

        Reply
    3. Marie E Carthon says

      December 9, 2018 at 2:45 pm

      Good Morning!
      I make my soup with kidney beans and added cherry tomatoes no almond milk. but did use vegetable broth!

      Reply
    4. Naomi says

      January 12, 2019 at 12:56 pm

      I absolutely love collards, but have never gotten past the collards and cornbread meal. They’re so good I never thought about using them any other way, but this recipe has gotten me inspired and I cannot wait to try it. Of course it can’t be anything but wonderful; I love collards and I love potato soup. Sounds like a winning combination, and especially tempting with the seasoning used here. The chickpeas are the icing on the – uh, soup! 🙂

      Reply
      • Wendy says

        January 13, 2019 at 10:47 pm

        Hope you enjoy!! This is one of our fan faves <3

        Reply
    5. Dave says

      January 2, 2020 at 1:50 am

      Great. My wife who can’t stand collards, loved this soup.

      Reply
      • Wendy says

        January 7, 2020 at 5:45 pm

        amazing! so happy to hear this.

        Reply
    6. Dom says

      July 15, 2020 at 3:51 pm

      5 stars

      This definitely was a party in my mouth! My family gave it a 10!

      Reply
      • Wendy says

        July 22, 2020 at 4:05 pm

        yay! glad ya’ll enjoyed <3

        Reply
    7. KB says

      January 20, 2021 at 3:44 pm

      Could you make this in an Instant Pot?

      Reply
      • Wendy says

        February 1, 2021 at 8:06 pm

        Yes!!

        Reply
    8. Cori Roth says

      January 28, 2021 at 4:21 pm

      4 stars

      I plan to prepare this soup today as i just cut up some fresh collard greens. I only have sweet potatoes but that should be a nice combo with the greens. I don’t have any milk so coconut milk will be my choice. I have to think about a sub for the chickpeas as I can’t eat them along with beans and lentils. Will follow the recipe accordingly otherwise. Look forward to the end result. Dinner later! Thank you.

      Reply
      • Wendy says

        February 1, 2021 at 8:06 pm

        Let us know how it goes!!

        Reply
    9. Murphy Griffin says

      June 22, 2021 at 1:29 am

      What is it that’s making the broth that beautiful red color in your pictures? Right now, bc of the milk, the broth looks…taupe.

      Reply
      • Jessie says

        August 26, 2021 at 8:24 pm

        Paprika and chili powder give it that red hue.

        Reply
    10. jami says

      July 19, 2021 at 8:34 pm

      5 stars

      I have a recipe for
      swamp soup which I usually make. This
      recipe is quite similar. Thank you for posting.
      I loooovvvve collard greens.

      Whenever I feel “not so good” or a bit out of energy I cook collard greens!

      Reply
      • Jessie says

        August 26, 2021 at 8:21 pm

        Collard greens FTW!

        Reply
    11. Heather says

      January 10, 2022 at 10:49 pm

      5 stars

      I will definitely make this again! I used a lime instead of lemon…and oat milk; which i forgot to put it in until after the collards and beans, didn’t make a difference I believe. I used an immersion blender at the end. Skipped the paprika. Served w air fryer bacon and gluten free flatbread. Delicious! My husband loved it, too.

      Reply
      • Jessie says

        February 2, 2022 at 6:34 pm

        So happy you enjoyed it!

        Reply

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