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“This is a nice, fast vegetable soup that my nine-year old invented. It's very easy as long as you have an immersion blender. You can leave out the sour cream to make it vegan.”
READY IN:
1hr
SERVES:
6-8
YIELD:
6-8 cups of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat.
  2. Add onion and sautee for five to seven minutes.
  3. Add garlic and sautee another minute.
  4. Add basil.
  5. Add stock and potatoes.
  6. Simmer on medium low for ten minutes.
  7. Add the chard.
  8. Cook for twenty minutes.
  9. Blend with an immersion blender.
  10. Salt and pepper to taste.
  11. Pour into bowls and top each with a dollop of sour cream.

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