Cress and Potato Soup

Ingredients

Cress microgreens, potatoes, leeks, vegetable broth, cream, salt, pepper.

Directions

Prepare a creamy potato and leek soup, and garnish it with a

handful of cress microgreens to impart a peppery finish that elevates the dish.

Ingredients

• 1/4 cup olive oil divided

• 2 green onions chopped

• 1/2 cup Cress Microgreen (or any other microgreen)

• 1 container vegetable broth 32 fluid ounce

• 1 3/4 cups water

• 2 pounds potatoes cut into cubes

• 3/8 teaspoon cayenne pepper

• 1/4 teaspoon Salt

• 
  

Instructions

• Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir green onions and Zesty Mix in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the green onions and Zesty Mix, about 10 minutes.

• Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.

• Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

recipe and photo courtesy the greenstead.com