- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2-3 cloves garlic, minced
- 2-3 teaspoons minced ginger (to taste)
- 2 medium (about 1 pound) Yukon gold potatoes, peeled and roughly chopped
- 1 teaspoon kosher salt plus more to taste (I add an additional 1/2 teaspoon, give or take, at the end)
- 4 cups low sodium vegetable broth
- 2 heaping cups broccoli stems and/or florets (may sub chopped asparagus, chopped baby bok choy, or roughly chopped zucchini)
- 4 cups tightly packed, roughly chopped kale, Swiss chard or spinach (from an 8 to 9-ounce bunch; tough stems removed)
- 1 cup cream or half and half or½ cup canned coconut milk or cashew cream
- Black pepper to taste
- Optional for serving: cookedwhite beans, rice, quinoa, roasted chickpeas, toasted pepitas, fresh herbs, crackers for crumbling, etc.