Kale Soup

More soup! 'Tis the season for warm bowls of delicious and nutritious soup to get us through the cold winter months. I liked this soup better than the leek soup I made recently. All the garlic and onion gave it a bit of a punch. Good for the clearing of sinuses.

Printable Recipe

INGREDIENTS

Extra virgin olive oil
4 garlic cloves

1/2 large yellow onion

1 shallot

3 small russet potatoes, unpeeled and diced

4 cups (1 quart) vegetable broth

1 cup water

1/2 cup milk *

6 cups kale leaves, stems removed

Salt and pepper to taste

Sour cream for garnish *

DIRECTIONS

1. In a food processor, chop garlic, onion, and shallots. Lightly coat the bottom of a large soup pot with olive oil. Sauté garlic, onions, shallots, and diced potatoes for 5 minutes. Add salt and pepper.

2. Add vegetable stock, water, and milk. Bring to a low boil. Reduce heat to low and let simmer 20 minutes until potatoes are cooked through and soft. Add kale and stir. Cook for 3 minutes.   

3. Transfer to a blender or food processor and blend until creamy and smooth. Return soup to soup pot and keep warm on low heat until ready to serve. Garnish with sour cream. 

*To make this a vegan dish, use almond milk instead of regular milk and omit sour cream