Garlic and Greens Soup
Number of Servings: 4
8 cups vegetable broth or water with a couple of veggie bouillon cubes
1 head garlic separated into cloves, peeled and minced or pressed
1 yellow onion, finely chopped
1 bunch kale, collard greens, bok choy or chard, chopped into bite-sized pieces
3 yellow potatoes, such as Yukon gold, diced
1 tbsp seasoned rice vinegar
Salt and pepper to taste
In a large soup pot, heat 3 tbsp water and saute garlic and onion until onion turns translucent about 5 minutes.
Add kale, potatoes, and remaining 8 cups of water to the soup pot and bring to a boil. Simmer everything together for 25 to 30 minutes, until you can easily pierce the potatoes with a fork. Add rice vinegar and salt and pepper to taste. Stir and serve immediately.