Ingredients Jump to Instructions ↓

  1. Kale and Potato Soup

  2. serves 4-6 1 bunch kale

  3. 3 tbsp olive oil

  4. 1 medium onion, diced

  5. 8 cloves garlic, chopped

  6. 1/2 tsp red chili flakes

  7. 1 bay leaf

  8. 1 tsp salt

  9. 4 red potatoes, diced (about 1 pound)

  10. 2 tsp nutritional yeast

  11. 7 c water

  12. black pepper

  13. Using a sharp knife, cut the tough stems from the kale and then

  14. cut the leaves into pieces about 2 inches square. Wash well and set aside.

  15. Heat oil in a soup pot, add onion, garlic, chili, bay leaf and salt. Cook over medium high heat for 3-4 minutes, stirring frequently.

  16. Add the pototoes and the nutritional yeast, if using, and a cup of

  17. water. Stir together and cook slowly for 5 minutes.

  18. Add kale, cover and steam until it is wilted, stirring occasionally.

  19. Pour in the reat of the water, bring to boil, then simmer slowly,

  20. covered, until the potatoes are quite soft, 30-40 minutes.

  21. Using the back of a wooden spoon, break up some of the potatoes to

  22. thicken the soup. Taste for salt and add a generous grinding of

  23. black pepper. Allowing the soup to sit for at least an hour will

  24. improve the flavors. Refrigerating overnight and reheating will

  25. further develop them.


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