Kale and Potato Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.
Ingredients (use vegan versions):
- 2 tablespoon olive oil
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 large or 2 medium onions, diced
- 4 cloves garlic, 2 minced, 2 sliced
- 3-4 russet potatoes, peeled and cubed
- 1 large bunch kale, washed, stemmed, and coarsely chopped
- 2, 14-ounce cans vegetarian chicken broth (or equivalent amount of vegetable broth)
- 2-4 cups water
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- salt and freshly ground pepper to taste
- 1 cup vegan soymilk
Directions:
1. Saut� the carrots, celery, and onion in the olive oil
over medium heat until the onions are translucent. Add the
garlic and saut� 3 minutes further.
2. Add the cubed potato and toss with the other
vegetables. Let cook 2 minutes. Toss the kale with the
other vegetables and wilt slightly for about 3-5 minutes.
3. Add the vegetarian chicken broth (or vegetable broth)
and enough water to cover the vegetables by one inch,
parsley, thyme, bay leaf, and salt and pepper. Cover and
simmer over medium heat for about 20-30 minutes until the
potatoes are tender.
4. Remove 3-4 cups of soup and put in blender with the
soymilk. Puree. Return the puree to the soup pot and
simmer another 10 minutes.
Serves: 8
Preparation time: 1 hour
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