"Creamy Potato-Chard Soup" (page 178) is a puréed soup with very earthy ingredients, which somehow end up tasting quite heavenly. Onion, celery, potatoes, and chard, seasoned with garlic, fennel, and nutmeg, and that's about it. Once everything has cooked tender, the soup is puréed in a blender and served hot. I found the addition of fresh ground black pepper added to the serving bowl a perfect finishing touch.
Keeping it "McDougall Friendly" checklist:
ü Omit the oil when sautéing the veggies; instead, use a nonstick soup pot and/or use broth, water, or sherry as a sauté liquid.