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September 10th, 2011

Week Thirty-Six: Potato Kale Soup

The first week of school around here always seems to blast us back into chilly, damp, gloomy fall weather with little to no warning - and this past week was no exception. Soup, then, is always a good idea! I got this recipe from a farmer at our farmer's market, and it was delicious. Great way to get some more of the superfood kale into your diet (I imagine you could do this soup with any number of other leafy greens you'd like - but embrace the kale, people).

Yum. And isn't it pretty, too?



Potato Kale Soup
-4 tablespoons olive oil
-1 1/2 – 2 medium sweet onions, diced
-10 cloves garlic, chopped
-1 teaspoon red pepper flakes, or to taste
-1 1/4 teaspoon salt
-6 – 8 medium potatoes (I used 8 since mine were smaller), diced – no need to peel!
-water and/or vegetable stock
-3 cups coarsely chopped kale (about 3 large leaves)
-black pepper to taste

instructions + photosCollapse )