Kale Soup
Servings
16 Servings
Ingredients
- 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)
Instructions
- 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.)
- Sauté the onion and garlic for about 20 minutes.
- 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.
- Simmer gently until the pota- toes and carrots are ready to eat, about 10 minutes.
- Add all the greens and switch off the stove.
- If the soup is too thick for your liking, add more water and stock. Adjust salt and grind pepper to taste.