WINTER GREENS SOUP WITH PARMESAN GARLIC CROUTONS
MAKES 8 CUPS/2L

2 Tbsp. (30 mL) olive oil
1 onion, diced
1 c. (250 mL) diced celery
½ c. (125 mL) diced carrots, about 1 large peeled carrot
2 large garlic cloves, minced
2 large potatoes, peeled and diced
5 c. (1.25 L) vegetable or chicken stock or bouillon
½ tsp. (2 mL) leaf thyme
1 bunch fresh kale leaves, Swiss chard, and/or spinach, about 4 cups (1L) chopped

Parmesan Garlic Croutons:
3 Tbsp. (45 mL) olive oil
3 garlic cloves, minced
5 slices sourdough bread, cut into ½ inch (2 cm) cubes
Freshly ground sea salt
2 Tbsp. (30 mL) finely grated Parmesan

Heat oil in a large saucepan. Add onion, celery, carrots and minced garlic cloves and sauté over medium-low heat, stirring often until onions and celery are soft, about 10 minutes. Be careful not brown or scorch. Stir in diced potatoes, stock, and thyme. Rinse kale, chard and/or spinach leaves and pat dry. Stack together and cut greens into very thin shreds and chop. Measure enough to lightly pack a 4 cup (1L) measure. Stir into stock and bring to a boil. Cover, reduce heat and simmer for 30 minutes or until greens are tender. Then purée in saucepan using a hand held blender or purée in two batches in a blender or food processor until soup is smooth. Return to saucepan. Preheat oven to 350F (180C). Combine olive oil and garlic together in a large bowl. Toss in bread cubes to lightly coat. Spread out on a parchment lined baking sheet. Sprinkle with sea salt and Parmesan. Bake for 8 to 10 minutes, stirring occasionally, until croutons are evenly golden and crisp. Serve soup with croutons on top.