Mustard Greens Soup with Poblano and Almond - Rick Bayless

Name: Mustard Greens Soup with Poblano and Almond - Rick Bayless
Ingredients: 2/3 cup (about 3 ounces) blanched (peeled) almonds (I always keep the slivered ones on hand, but you can use whole ones as well), plus a few extra for garnish if you wish; Salt; 2 medium fresh poblano chiles; 2 medium (about 1/2 pound total) boiling potatoes (the red- or white-skin variety or the multi-purpose Yukon gold, which are typically larger), not peeled, but cut into ½-inch cubes; 4 garlic cloves, peeled; 1 bunch (about 8 ounces) mustard greens, tough stems cut off; 3 cups vegetable stock or water, plus a little more if needed

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Explore the flavorful spiciness of Mustard Greens Soup with Poblano and Almond from Rick Bayless. Vegan and perfect for soup lovers.

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Ingredients

2/3 cup (about 3 ounces) blanched (peeled) almonds (I always keep the slivered ones on hand, but you can use whole ones as well), plus a few extra for garnish if you wish
Salt
2 medium fresh poblano chiles
2 medium (about 1/2 pound total) boiling potatoes (the red- or white-skin variety or the multi-purpose Yukon gold, which are typically larger), not peeled, but cut into ½-inch cubes
4 garlic cloves, peeled
1 bunch (about 8 ounces) mustard greens, tough stems cut off
3 cups vegetable stock or water, plus a little more if needed