Most people are pretty familiar with the herb, Cilantro, finding it especially in Asian and Hispanic foods. It’s so easy to grow (although the season for most is over) and super cheap to buy in the store. A quick google search on cilantro shows so many health benefits of cilantro such as being high in Vitamin A, K, C, B-6, helps to lower LDL (bad cholesterol), raise HDL (good cholesterol), high in fiber, calcium, and it’s an anti-inflammatory!
My mother-in-law gave me this recipe several years ago. I have no idea where she got it or how, but it’s delicious! As usual, I’ve altered the recipe a bit. This is a super quick and cheap soup that is great on the go and it freezes great!
1 oz butter
1 medium white or yellow onion, diced
1 large russet potato, peeled and diced
1-2 bunches of cilantro-most of the stems chopped off
6 cups vegetable broth
1/4 c cream, milk or almond milk- I use the almond milk
Melt the butter and sweat the onion-don’t brown. Add broth and potato. Simmer until potato is tender. Add cilantro and puree. Bring back to simmer. Add your choice of milk, stir and enjoy!