Last weekend we decided to go out of the town to visit a friend for couple of days. I had to put all the fresh vegetables in the freezer before we left. When we came back, I decided to make a soup with those frozen vegetables. You can use fresh or frozen vegetables, you can even use the leftover vegetables from the previous night.

Prep time: 10 minutes
Cooking time: 20-25 mins
Yield: 5-6 servings

Ingredients

1 tablespoon olive oil
1 medium onion (chopped)
3-4 garlic cloves (chopped)
1 small potato (small cubes)
1 bunch chopped spinach
1 bunch collard greens
2 cups vegetable or chicken broth
¼ cup yogurt or fresh cream to season

Directions

1. In a large frying pan, sauté onion and garlic in olive oil over medium heat about 5-6 minutes until they become soft and translucid.
2. Add potatoes and stir periodically until they become soft.
3. Add spinach and collard greens and cover. (I had those at home but you can use any green leafy vegetable you want) Cook about 10-15 minutes, stirring periodically until all vegetables is slightly soft and cooked.
4. Place all ingredients into a blender, add the broth and blend until smooth.
5. Put them in a pot, add salt and pepper or any other spices you want to add.
6. Cook in medium heat until you start seeing the bubbles and turn the heat off.
7. Whisk the yogurt in a bowl.
8. When you serve the soup, put one tablespoon of yogurt (or fresh cream) to season.

Enjoy