Root Veggie Chowder with Collard Ribbons Recipe | Vegetarian Times Skip to main content

Root Veggie Chowder with Collard Ribbons

The great fall colors here get a hit of green from collards added at the end. A final flourish from an orange-balsamic mix rounds out the flavor profile.

Ingredients: 

Ingredients: 

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3 Tbs. orange juice
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1 Tbs. pure maple syrup
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2 tsp. balsamic vinegar
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4 oz. collard greens (½ small bunch)
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5 Tbs. olive oil, divided
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3 cups (14 oz.) medium-diced onions
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1 ½ Tbs. minced fresh ginger
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¾ tsp. salt
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2 medium Yukon Gold potatoes (12 oz.), peeled and diced (1 ¾ cups)
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1 lb. carrots, peeled and cut into medium dice (2 ½ cups)
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½ large rutabaga (12 oz.), peeled and cut into medium dice (2 ⅓ cups)

Instructions: 

1. Combine orange juice, maple syrup, and vinegar in glass measuring cup. Set aside.

2. Remove stems from collard leaves by holding a stem with 1 hand and ripping leaf off each stem with other hand. Stack 5 or 6 leaves at a time, roll up lengthwise, and cut into 1/4-inch-wide ribbons. Chop ribbons into 2- to 3-inch lengths. Set aside.

3. Heat 2 Tbs. oil in Dutch oven over medium heat. Add onions, and season with salt, if desired. Cover, and cook 6 to 7 minutes. Uncover, and cook 15 minutes more, or until onions are lightly golden. Add ginger, and cook 30 seconds. Add 7 cups water and salt, and bring to a boil. Reduce heat to medium-low, partially cover, and cook 15 minutes. Remove from heat.

4. Heat 1 Tbs. oil in large skillet over medium-high heat. Add potatoes, and season with salt, if desired. Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally. Transfer to bowl.

5. Add 1 Tbs. oil to same skillet. Add carrots, and cook 6 to 8 minutes, or until well-browned on at least 2 sides. Transfer to bowl with potatoes.

6. Add remaining 1 Tbs. oil to same skillet. Add rutabaga, and cook 6 to 8 minutes, or until well-browned on at least 2 sides, stirring occasionally. Transfer to bowl with potatoes.

7. Add vegetables to onion broth, and bring to a boil. Reduce heat to medium-low, and simmer 9 minutes, or until vegetables are tender. Add collard greens, and cook 5 minutes. Stir in 1 to 2 Tbs. of orange juice mixture.

Nutrition Information: 

Calories: 
231
Protein: 
4 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
30 g
Cholesterol: 
0 mg
Sodium: 
350 mg
Fiber: 
5 g
Sugar: 
11 g
Yield: 
Serves 6

Comments on this Recipe

This is the best!!! well worth time and effort. Kathleen

Fantastic! I used kale instead of collard greens and it turned out great. Definitely a staple in our household.

This is the best soup ever! It's easy to make, and my 6'4' husband loves it.

Question: There are more than 4 tablespoons of orange juice mixture but the recipe calls for only 1 or 2. What to do with the remaining mixture? Did I miss something?

This soup is very good. My very picky husband loved it. Next time I will use a little less ginger, but that is just a personal preference. Other than that I would not change a thing.

I will use parsnips instead of rutabagas.

Cook ONCE & enjoy several times~ Im sure it freezes well also!

Can someone explain why the recipe calls to make 4 2/3 TBS. of the balsamic-orange mixture but then says only to use 1-2 TBS. of it?

why are the potatoes, carrots and rutabaga browned separately from each other. they are all similarly sturdy.