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Tuesday, 19 March 2013

Potato Kale Soup

This recipe was born out of a need to use up a bag of frozen Kale (the last bag left from my garden in the fall, boo!) that had inadvertently thawed when the freezer door was left slightly ajar for a day (Luckily only the things in the door thawed, I did manage to salvage a bit, thank goodness!) The combo of kale and potatoes makes a hearty enough soup for any meal. This could easily be made vegetarian by using a veggie broth in place of the beef.

Potato Kale Soup

2 T coconut oil
1 med-lg onion, chopped
2-3 cups of chopped yellow potatoes (I think I had about 8 smallish ones)
3 cloves of garlic, roughly chopped
2 large carrots, chopped
4 cups broth of choice, (I used some frozen beef bone broth)
2-3 cups chopped Kale (mine was frozen and then defrosted, you could also use fresh, just sauté it with the onion and potato at the beginning)
Salt and pepper to taste

Heat the coconut oil in a large stock pot over medium high heat until melted. Add the onion and sauté for 3 min. Add the chopped potatoes, carrots  and garlic (and fresh kale if not using frozen) and sauté until everything starts to brown slightly, or about 6-8 minutes.
Add broth to the pot and scrape the bottom with a spatula to release all of the nice brown bits. Add frozen kale , and salt and pepper to taste. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes until all of the veggies are tender.
At this point, you can serve the soup as is, or puree to the consistency you desire with an immersion blender. I  pureed about half of it, so it is still just slightly chunky. This way the potatoes add a thick creaminess to the broth without adding any dairy. (that being said, I think this soup would be lovely with a swirl of sour cream or crème fraiche added just before serving!)

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