nutritional information

Per 1 1/3-cup serving:

  • 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
Vegan Gluten-Free

Root Veggie Chowder with Collard Ribbons

Root Veggie Chowder with Collard Ribbons

Serves 6

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

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.

September 2011 p.60

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comments

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

Suzanne - 2014-01-31 19:47:03

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?

Janet - 2013-10-22 05:07:39

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

Claudia - 2013-09-28 13:39:44

I will use parsnips instead of rutabagas.

Leslie Aday - 2013-09-28 10:14:52

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.

Cathy - 2012-11-08 17:40:15

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?

inebej - 2012-09-26 16:16:15

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

Julie - 2012-04-27 15:59:35

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

Adele Mochrie - 2012-04-17 02:07:49

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

Anonymous - 2012-02-14 15:31:19