• 2 medium onions
• 2 stalk celery
• 2 medium carrots
• ½ tsp. hot sauce (may use less to
• ¼ tsp. black pepper
• ½ lb. winter squash (may substitute
butternut or acorn squash)
• 1 lb. unpeeled potatoes
• 1 lb. fresh or frozen thawed salmon
• 4 cups fresh or frozen greens
(spinach, chard, green cabbage,
mixed greens such as kale-
spinach-mustard leaf mixtures).
Spinach or frozen greens can be
used whole, green cabbage and
other tougher greens should be
chopped into ½ inch strips
• ¼ tsp. salt
• 4 Tbsp. fresh cilantro
• 8 six-inch round corn tortillas,
warmed on a grill or in a microwave
1. Make a vegetable stock by
combining ½ of the onions, celery
and carrots and putting them
in a pot with 2 quarts of water.
Bring to a boil, cover, lower heat
and simmer for 15-30 minutes.
Remove the vegetables and set
aside to add back later.
2. In the water that was used to cook
the vegetables, add the winter
squash, potatoes and the other half
of the onions, celery and carrots,
garlic and hot sauce (optional).
3. Cook the soup until the winter
squash and carrots are tender and
can be pierced with a fork, about
15 minutes. If using cabbage, add it
after the winter squash and carrots
have been cooking for 10 minutes,
so that it can get tender, before you
add the next ingredients.
Serves: 4 | Calories: 307 | Sodium : 445 mg | Cost Per Serving: $3.64
recipe is loaded
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