For handmade biscuits, scones, waffles, or even just buttered toast, this sweet and slightly tangy curd is a terrific topping! Depending on how sweet or tart the fruit you are using is, you can alter the sweetness or tartness to your preferred level.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 2 leeks, sliced
- ½ cup chopped green garlic
- 3 red potatoes, chopped
- 4 mini eggplants, chopped
- 4 small zucchini, chopped
- 1 bunch kale, stemmed and chopped
- 1 head lettuce, chopped
- 6 cups water
- 5 teaspoons vegetable bouillon (such as Better Than Bouillon®)
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
- Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
- Blend soup using a hand immersion blender until creamy.
- Use yellow squash instead of green, yellow potatoes instead of red, 5 chopped cloves of garlic instead of green garlic, chard or collards instead of kale if preferred.
- Add soy creamer or creamed tofu for a creamier version.
Reviews
Wonderful recipe! Very versatile, perfect for those with a garden. Nice and creamy with the extra oil and butter. Can be eaten cold, firm like a veggie sherbet. This is my first review on allrecipes. I have made a number of the recipes from this sight but had not joined until now. Thank you! I changed a few things ~ 1/4 cup olive oil and 3 Tablespoons butter ~ Leeks flavor is really good but they are expensive right now. Onion will do. ~ Fresh garlic, 6 cloves, store ~ Greens combo Siberian blue kale, Dino Kale, Collards. Curly kale would be toooo strong for this recipe. Garden ~ Mixture of squash, zuch, paddy pan 2 lb. garden ~ Millionare small eggplants 5, garden ~ 2 large red potatoes, store ~ 1 small hot pepper, garden ~ Head of Romane lettuce, dark green, store ~ Cherry tomatoes, garden ~ Seasonings: lots of dried Thyme Oregano Basil dried from my garden, salt and pepper. ~ 6 Table spoons BT Boullion or use chicken or beef stock I ended up with 8 pints, froze most of it!
I enjoyed this soup. One day I hope to find green garlic to try it, but I had to use the chopped garlic cloves as a sub. I added some slightly thinned greek yogurt to this and a little cayenne.. a little heat can cut any bitterness if you ave a strong kale