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Kale and Potato Soup
The One-Dish Vegetarian, Maria Robbins
A hearty soup with a touch of garlic-and-hot-pepper pizazz.
about half a pound of kale
30 ml2 T. oil
1 large onion, coarsely chopped
12 garlic cloves, peeled and chopped (about 1 & 1/2 oz. before trimming)
2 ml1/2 tsp. crushed red pepper flakes, or more to taste
1 bay leaf
5 ml1 tsp. salt (less if there is salt in your broth)
680 g1 & 1/2 lbs. Yukon Gold or red potatoes cut into small cubes
5-6 cups liquid, at least half broth, the rest water
black pepper to taste
Wash the kale and cut out the stems. Chop the leaves into small pieces.
Heat the oil in a 3-4 qt. soup pot over medium heat. Add the onion, garlic, red pepper flakes, and bay leaf. Cook about 10 minutes, stirring frequently, until onion softens and takes on some color.
Add the salt, kale, potatoes, broth and water. Bring to a boil, reduce heat to a simmer and cook, covered, about 30 minutes until potatoes are soft.
Serve as is, mash with a potato masher, or puree part or all with a blender.
Taste to correct seasonings and add black pepper to taste.
I like to use my immersion blender to puree part of it while leaving the rest a bit chunky.