Creamy Beet Green Chowder
Source: Vegetarian Journal, Health Ecology Ethics
Servings: 6

1/2 tablespoon canola or olive oil
1 large onion, chopped
2 stalks celery, chopped
1/2 teaspoon crushed pepper flakes
10 cloves garlic, minced or pressed
5 cups water
2 medium potatoes, peeled and cut into small pieces
1 bunch beet greens
2 cups sliced mushrooms
1/2 cup chopped fresh basil
salt and pepper to taste
parsley or broccoli sprouts to garnish

In the bottom of a large soup pot, saute the onion in oil until soft.

Add celery, pepper flakes, and garlic (10 cloves for true garlic lovers!). Saute until vegetables are slightly tender.

Add the water and the potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender-about 15 minutes.

Add greens and cook until wilted-approximately another 10 minutes.

Puree the mixture in a blender, 2 cups at a time, until all is pureed. Return to pot and add mushrooms and basil. Cook for another 15 minutes or until the mushrooms are soft. Add salt and pepper to taste. Garnish with parsley or sprouts and serve.

NOTES : A good source of vitamin A, folic acid, vitamin E, and calcium, beet greens make a delicious creamy chowder. I like to serve this soup with a hunk of crusty Italian bread or some warm cornbread. If you can't find fresh basil, try using cilantro instead.

Note: If you want a soup with a high protein content, substitute 2 cups soymilk for 2 cups of the water.

Total calories per serving: 89
Carbohydrates: 17 grams
Sodium 124 milligrams
Fat: 2 grams
Protein: 3 grams
Fiber: 4 grams