Hearty kale soup comforting for winter and meal in its own. Serve with my Rustic Pumpbernickel bread for a full meal.
- Cook Time
- Prep Time
- 16 ServingsServings
- Butter for frying (3-4 tablespoons)
- 1 onion, chopped
- Good pinch of salt (about 2 teaspoons)
- 1 head garlic, peeled and cloves separated
- 1-2 carrots, chopped
- 2 Yukon Gold or any creamy potatoes
- Water or homemade vegetable stock (about 3 or 4 quarts)
- 1 bunch kale or chard (for a really green soup, use two bunches!), washed, stems re- moved and chopped (chard stems can be chopped and added after the onion)
- 1⁄2 or 1⁄4 cabbage (red cabbage will look pretty, green is fine)
- 1 small bunch parsley stems reserved for stock, chopped
- Freshly ground pepper about 1⁄2 teaspoon)
1. Melt a nice amount of butter in a pan. (I know, I know, you might want to keep it pareve, but the butter in this recipe really comes through so you should just get over trying to keep things pareve and use it.)
2. Sauté the onion and garlic for about 20 minutes.
3. Mash the whole cloves of garlic with a fork when soft. If using, add the chard stems, then the carrots. Sauté for another ten minutes, then add the potatoes and cover with water or home- made vegetable stock.
4. Simmer gently until the pota- toes and carrots are ready to eat, about 10 minutes.
5. Add all the greens and switch off the stove.
6. If the soup is too thick for your liking, add more water and stock. Adjust salt and grind pepper to taste.