Wednesday, October 8, 2014

Potato Kale Soup

Wondering where I have been with no posts?  Lost in the land of complications of my tumor and also lost without internet access for a week or so.  Glad both of those issues are resolving!
This is a recipe I found on the Kitchn blog and modified it only by using coconut oil rather than olive oil and then turned it into a puree.  Yep, another green puree with my go-to vegetable of kale.  The kale in the garden is tender and keeps producing abundantly, even in these days of 40 degree weather. Tom harvested the tomatoes, zucchini, potatoes, and peppers last weekend.   I found myself saying "goodnight tomatoes, goodnight zucchini, goodnight potatoes, goodnight peppers" in my rendition of the children's book "Good Night Moon."  The ritual of saying goodbye to an abundant garden year is always difficult for me. 
He also harvested all of the winter squash since a hard freeze is forecast in the next few nights.  Watch for some posts with winter squash!
Whipping up a batch of this warming, nutritious soup is wonderfully easy.  Then, grab your favorite bowl and spoon. Dig in and then dream of many soups to come to take the chill out of your bones.    

potatoes, thyme, rosemary, kale from garden
1 Tablespoon coconut oil
1 medium onion, chopped
4 cloves garlic, minced
8 cups water
1 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes
1 teaspoon salt
1/2 teaspoon smoked paprika
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 bunch kale, destemmed, and cut into thin ribbons (about 3 cups)
freshly ground pepper

chopped kale

Sauté onion and garlic in oil. Add water and all other ingredients, except kale.  Bring to a boil.  Reduce heat and simmer, covered, for 20 minutes until the potatoes are almost tender.  Remove the sprigs of rosemary and thyme and the bay leaf.  Stir in the kale and simmer for ten minutes until the kale is tender.  Puree to desired consistency and add freshly ground pepper.  I sprinkled some soft goat cheese on mine.  Try whatever fits your Pzazz-o-meter today. 

Nutrition per serving:
Servings per recipe: 6
Serving Size: 1 cup
Calories: 85
Total Fat: 2 g
Cholesterol: 0  mg
Sodium: 414  mg
Total Carbs:12 g
Dietary Fiber: 2 g
Protein: 3

No comments:

Post a Comment