This creamy potato soup with greens and bright Square Roots cilantro is both comforting and nutritious. Created by our friend, Lily Harris (@LilyFeedsYou) this recipe can easily be adjusted to suit different dietary needs and preferences.
Lily is a Holistic Health Practitioner with a focus on nutrition & lifestyle based in Brooklyn, NY.
Potato, Cilantro, & Greens Soup
1/4 cup Square Roots cilantro, leaves & stems (plus more for topping)
2 Tbsp olive oil
2 yellow onions, chopped
3 garlic cloves, minced
6 cups potatoes, peeled & cut into 1” cubes
1 zucchini, cut into half moons
5 cups chicken or vegetable stock
1/2 cup coconut milk
Juice & zest of 1 lime (set aside some lime zest for a topping)
1-2 Kale leaves, stems discarded & leaves cut into slivers (if you want to use the stems, dice them & add them in with the onions)
Salt & pepper to taste
Cilantro oil (see additional recipe)
Red pepper flakes
Shredded chicken or pork
Grilled steak, cubed
Garlic sauteed shrimp
In a large soup pot, sauté onions in olive oil along with a pinch of salt & optional red pepper flakes for an added kick, 5-8 minutes until translucent.
Add potatoes, zucchini, & stock to the pot & bring to a boil.
Once boiling, lower heat to simmer for 15 minutes or until potatoes are tender enough to pierce with a fork. Try not to let the potatoes cook so long that they get mushy.
Blend half of the soup in a blender along with the cilantro & coconut milk, being careful not to overfill the blender because blenders can burst with too much heat. You might have to blend in two batches.
Pour the blended soup back into the rest of the soup, stir to combine.
Taste and adjust seasoning with added lime juice & zest, salt, or pepper.
Bright Cilantro Oil
4 Loosely packed cups of Square Roots cilantro, stems removed, only leaves
1 cup olive oil
Bring a medium pot of water to boil.
In the meantime, create an ice bath in a medium bowl with water & ice, set to the side.
Once water is boiling, add cilantro & blanch for 10 seconds.
Quickly transfer the blanched cilantro to your ice bath.
Remove the cilantro from the ice bath & squeeze out as much water as possible.
Transfer to a blender along with olive oil & a pinch of salt, blending until smooth, about 2 minutes.
Taste and adjust salt as you please.
Strain the mixture through a fine mesh strainer lined with cheese cloth. If you don’t have cheese cloth, don’t worry. Instead, you can use the back of a spoon to push the mixture through the fine mesh strainer.
Once all possible oil has been strained through, store in an airtight jar for up to one month in the refrigerator & use on everything from soups to veggie bowls, to eggs.