On chilly Fall weekends, like the one we’re having right now, I like to make a big batch of soup. We’ll have some on the weekend, but it also leaves plenty for lunches during the week.
I don’t normally post on Saturdays, but I just had to pop in to share this great Kale Soup recipe I found at Just One Cookbook because I want you to have a chance to make it this weekend too.
It is loaded with flavour and is full of nutrient-rich kale. Even if you aren’t the biggest fan of the leafy stuff, you’ll hardly even notice it in this. It reminds me of a really great broccoli soup.
If you’re looking for a soup to warm you up this weekend, give this a try!
What you’ll need:
2 Garlic Cloves, minced
3 medium Yukon Gold Potatoes, peeled and copped
1/2 large Yellow Onion, finely chopped
6 cups Baby Kale, lightly packed
4 tbsp Unsalted Butter
Sea Salt
Freshly Ground Black Pepper
1 quart Chicken or Vegetable Broth
Rinse the kale in running water and drain well. Remove the thick stems.
Melt butter over medium heat in a heavy soup pot.
Add garlic, onions and potatoes to the soup pan and season with salt and pepper. Stir and cook for several minutes.
Add chicken/vegetable broth and bring it to boil.
Cover the pot and gently simmer for about 15 minutes or until the potatoes become tender.
Add the baby kale and cook uncovered for about 2-3 minutes or until tender.
Transfer the soup into a blender and blend until smooth. Be sure to leave the little hole open slightly at the top, to allow the steam to escape.
Pour the soup back into the soup pan. Adjust the seasoning based on your preference and serve into bowls.
