Kale Soup Extraordinaire

December 17, 2009

This is a recipe that I actually really like.  It originally came from the New York Times website, but I’ve changed and added a lot of things.  It’s been veganized, and has a lot more variety and flavor.  Mostly, I was just trying to use up things in the fridge.  This is definitely something that I would make again.  I cut the recipe in half, which was just about perfect for three hungry people.  Next time, I would add more garlic, herbs, salt and pepper.  I’ve put these adjustments into my version:

Kale Soup Extraordinaire

1 T. extra virgin olive oil

1/2 medium onion, chopped

6 large cloves garlic, minced (I used only 3 or 4, but it could have used the extra flavor)

salt, to taste

1/4 c. millet

1/2  lb red potatoes, sliced thin

1 bay leaf

1/2 c. parsley

1 1/2 t. thyme

2 stalks celery, chopped

1 1/2 carrots, sliced into thin rounds

1/4 lb mushrooms, sliced

1/2 lb kale, washed thoroughly

2 c. water

3 c. vegetable broth

Freshly ground pepper

Heat 1/2 T. of the oil over medium heat in a large, heavy soup pot, and add the onion.  Cook, stirring, until tender, about five minutes.  Add the garlic and 1 t. salt.  Cook, stirring, until fragrant, about 30 seconds to a minute.  Stir in the potatoes, add the water, and 2 cups of the vegetable broth.  Add the parsley, thyme, and bay leaf.  Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes until the potatoes are starting to fall apart.

While the soup is simmering, you can wash and prepare the other veggies.  For the kale, stack the leaves, roll them up tightly and slice crosswise into very thin filaments.

When the potatoes have begun to fall apart, stir in the carrots, celery, mushrooms, and kale, and simmer for 10 to 15 minutes, uncovered.  The veggies should be tender but not become too mushy.  Add the last cup of vegetable broth (feel free to add more if you want a brothier soup), more pepper and more salt to taste if needed, and stir in the other 1/2 T. olive oil.  Serve with crusty bread.

Makes 3 to 4 servings.

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