Potato Kale Soup

Spring is in full swing and Greens are in abundance here.  Ardfield Farm Red Russian Kale, Lacinato Kale, Collard Greens, Mustard Greens, Swiss Chard, Rainbow Chard and Spinach have been featured at the local farmers markets and on our table.  Kale Salad, Collard Green Wrapped Bean Burritos, TKT (Tempeh Bacon-Kale-Tomato) Sandwiches, Palak Panner, and lots more.  Hardly a meal goes by without greens on the plate in some form.

Today I want to share my recipe for one of my all time favorite ways to eat Kale, Potato Kale Soup.  With the weather growing warmer you may be thinking soup is not the answer.  In India, however, folks drink hot tea to cool down in the heat, so give it a try.

Potato Kale Soup

Ingredients:

– 4 Tablespoons Unsalted Butter or Non Dairy Butter -salt free or adjust salt to taste

– 1 Medium Yellow Onion– chopped finely

– 11 Small Red or White Potatoes, chopped into bite sized pieces

– 3 Dried Bay leaves

– 1 Tablespoon of Celtic Sea Salt or other Sea Salt

– 2 Liters of Water

– 5 Sprigs of Fresh Thyme, removed from the stem

– 3 Sprigs of Fresh Oregano– removed from the stems and ruffly chopped

– 1/4 Cup Fresh Cilantro– chopped (you may substitute fresh Basil)

– 3 Fresh Sage Leaves– chopped finely

– 6 Cloves of Fresh Garlic– chopped finely

– 2-3 Bunches of Red Russian or Lacinato Kale (between 1/2 and 3/4 pounds)- chopped into bite sized pieces

– 1/4-1/2 Teaspoon of Miso Paste/ Cup of Soup- to taste

Method:

1.  Melt the Butter over medium heat in a large pot and add the chopped Onions.  Saute the onions on medium heat until soft.

2  Add the chopped Potatoes, Water, Bay Leaves, and Salt and bring to a boil.  Reduce heat and simmer until the potatoes are beginning to soften. (about 15-30 minuets depending on the size of your potatoes.)  It’s nice to have a chopping fairy to help with the potatoes in the kitchen!

3.  Add the Garlic, Thyme, Oregano, Cilantro, and Sage to the pot and continue to simmer for another 10 minuets.

4.  Add the Kale to the pot and stir gently until the leaves are submerged.  Continue to simmer for another 10 minuets or until the kale is soft, but not turning darker green.

5.  Turn off the heat and serve into bowls or cups.  Place a 1/4- 1/2 teaspoon of Miso Paste, per cup of soup, into each bowl and stir until the miso is dissolved.  Enjoy!

Variations on Potato Kale Soup:  Add White Beans when adding the Kale or add fresh Broccoli, stems and all!  

Give it a try and let me know what you think.

~with love~

PS-  Use the following link for a printer friendly version:  Potato Kale Soup Recipe