Collard greens soup

Method4 steps · about 50 min

1. 1

   Step 1: Put the chopped potatoes (2 medium), onions (4 medium), turnip (1) and leek (1) in a pressure cooker with 2 liters water. Cook according to the cooker’s instructions until the vegetables are tender. Allow the pressure to release completely before opening the lid.

   Uses 2 medium potatoes · 2 liters / (8 1/2 cups) water · 4 medium onions · 1 turnip · 1 leek

2. 2

   Step 2: With the lid safely removed and the pot off the heat, blend the cooked vegetables and broth with a hand blender. Stir in the olive oil (3 tablespoons) and salt (to taste) to taste, then return the open pot to the heat.

   Uses 3 tablespoons olive oil · Salt (to taste) · potatoes, onions, turnip and leek cooked until tender in 2 liters water

3. 3

   Step 3: When the soup starts boiling, place the collard greens (about 900 g) cut into small pieces along with the pumpkin (about 150 g) cut into pieces and leave to cook about 15 to 20 minutes.

   Simmer greens · 20 minUses about 900 g collard greens, chopped · about 150 g pumpkin, chopped · cooked vegetables blended with their broth, olive oil and salt

4. 4

   Step 4: Turn off the heat and serve.

   Uses blended soup simmered with chopped greens and pumpkin until tender