I've been in full-on spring mode the past week or so. I can tell this because of the shift I've felt with the ingredients I've been using in the kitchen, my yearning to be outside, and allergies.

All things spring!

Today’s post is sponsored by Imagine® Foods .

What I love most about spring (and fall) are that the nights still cool down enough to want to dive into a bowl of soup for dinner. You know, sweatshirt + jeans weather. My fav.

I'm over chili and stews but soup filled with greens? Most definitely yes.

It's also an excuse to eat more avocado toast. Because it never seems to get old.

This recipe starts off with a rich and creamy Potato Leek Soup that is organic, non-GMO, and dairy free. There's also one whole serving of vegetables in each cup before adding anything else to it. Imagine Foods is all about quality, and their products are always free of artificial ingredients + preservatives. I have been enjoying their soups and veggie broths for years now in my kitchen.

To jazz things up a bit we're packing in roasted potatoes, asparagus, dried herbs, and chard. But what really sets this soup apart is the addition of goat cheese. It makes for an even creamier soup with just a hint of tang that pairs especially well with the herbs.

Although the recipe list looks somewhat long, they're all very basic ingredients. If you don't have fresh herbs you can always use dried. Whatever works for you! I used chard in this soup, but any sturdy, leafy green will work (such as chard, kale, large-leaf spinach, broccoli greens, etc.).

It's like a kitchen sink soup. If you don't have one of the ingredients, I'm sure you have something else to fit in its place.

easy swaps:

collard greens for chard
2 tablespoons basil instead of 3 types of herbs
red potatoes or fingerling instead of yukon gold
feta instead of goat cheese
omit cheese to make vegan/dairy-free (but maybe add a squeeze of lemon for tang!)
use 3-4 tablespoons minced shallot instead of the onion + garlic

Print Recipe!

Veggie Loaded Potato Soup

gluten-free

1 1/4 cup 1/4-inch diced yukon gold potato
2 teaspoons melted ghee or avocado oil (or other high-heat oil)
1 cup chopped asparagus, ends trimmed
1 tablespoon extra virgin olive oil
1/3 cup diced yellow onion
1 clove garlic, minced
1, 32oz container Imagine Organic Creamy Potato Leek Soup
1/2 cup low-sodium vegetable broth
3-4 ounces goat cheese
1 tablespoon chopped basil
1 teaspoon fresh thyme
1 teaspoon chopped oregano
1/4 - 1/2 teaspoon smoked paprika
1/4 - 1/2 teaspoon black pepper
2 cups ribboned (or chopped) chard, stems removed
salt, to taste

Preheat oven to 425° F and line a rimmed baking sheet with parchment.

Once preheated, toss potatoes with the ghee and a sprinkle of salt and pepper. Roast for 15 minutes. Toss with asparagus and roast for another 10 minutes, until the asparagus is just tender.

While roasting, heat a large pot over medium heat with the olive oil. Once hot, add the onion an and a pinch of salt. Cook, stirring frequently until softened, about 6-8 minutes. Add the garlic and stir for about 30 seconds - 1 minute until fragrant.

Stir in the potato soup and vegetable broth. Break apart 3 ounces of goat cheese and stir in with the basil, thyme, oregano, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Bring to a boil then let simmer for about 20 minutes, until flavorful and starting to thicken

Add in the potatoes, asparagus, and chard. Let simmer for another 5 minutes or so. Taste and add more smoked paprika, pepper, and/or salt if desired. Serve hot with croutons and extra goat cheese on top.

If this soup wasn't exciting enough, I have coupons to share!! Who doesn't love a $1 off coupon?

Kroger shopper? Find your coupon right here and download it to your Kroger Plus Card.
Not a Kroger shopper? No worries! You can print a $1 off coupon right from the Imagine website.

Ashley

Today’s post is sponsored by Imagine® Foods . Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you see here.

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce

gluten-free, vegan // yields 2 large servings

1 spaghetti squash

1 small yellow onion, sliced

2 teaspoons minced garlic

2 cups fire roasted crushed tomatoes, from a 28oz can

3-4 tablespoons chopped oregano, or about 3 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

pinch of red pepper flakes

2-3 chard leaves, de-stemmed

sunflower/safflower/grapeseed oil, for cooking

Preheat your oven to 400* F.

Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves.

Place cut side down on a baking sheet and bake until tender and easily scraped, 45min - 1 hour. Let the squash cool for a good 10 minutes before serving with the sauce.

During the last 15-20 minutes of cook time for the squash, heat a large pan over medium and add about 2-3 teaspoons of oil.

Once hot, add the onion to the pan and cook for about 7-9 minutes, until softened and starting to brown. Stir occasionally.

Add the garlic and stir for about 30 seconds until fragrant.

Add the tomatoes, oregano, salt, pepper, and red pepper flakes. Stir.

Reduce heat to simmer and let cook for about 6-8 minutes.

Slice the chard into ribbons and add to the sauce.

Let cook until greens are wilted and stems start to soften. About 6-8 minutes. If the sauce becomes too thick, add a tablespoon of water at a time to thin our or juice from the tomato can.

Serve overtop of the cut squash and top however you like or eat as is.