Monday, November 8, 2010

Potato Kale soup!

There's really no need to go into a long introduction on this one - it speaks for itself! What is better than kale & potatoes on a cool Fall or Winter evening?! It is perfection in a bowl!! This soup was inspired by Kim Barnouin's recipe for Kale & White Bean Soup but with a few tweaks! This is a delicious one-pot wonder meal! Serve with rustic, crusty bread or garlic toast.


1 - 2 tbsp sunflower, safflower or canola oil
1 small to medium onion (preferably yellow), chopped
1 - 2 cloves of garlic, minced
4 - 5 medium to large carrots, chopped
1 - 2 stalks of celery, chopped
2 cups Yukon Gold potatoes, chopped
1/2 of a 6 oz can tomato paste
7 cups boiling hot water mixed with 2 generous tsp Better Than Bouillon Vegetarian
2 tbsp barley miso
1 tsp cumin
pinch garam masala
2 1/2 - 3 cups kale, chopped, spine removed
1 can white beans, drained & rinsed
generous pinch thyme
generous pinch basil

Heat oil in a large soup pot over medium heat. Add in the onion & saute until translucent. Add garlic & heat 30 seconds. Now add those yummy carrots, crunchy celery, buttery potatoes & tomato paste then stir to combine & coat the veggies with the paste. Add cumin & garam masala & stir to combine once again. Pour in the broth & bring to a boil. Once boiling, lower the heat to a simmer & stir in miso. Simmer for 20 to 30 minutes until the veggies are tender but still have a little bite. Add kale, beans, thyme & basil & simmer for another 20 to 30 minutes. Turn off heat & sprinkle generously with salt & pepper then ladle into bowls & dig in! This was a HUGE hit in our house - with the hubby, kids AND the almost 1 year old! 

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