Kale and Potato Soup

Serves 4.  Prep: 20 min. Cook: 10-15 minutes.

An easy way to make a deliciously filling soup.  Serve with a simple green salad.


1 bunch kale
1 ½ Tablespoons extra virgin olive oil
1 yellow onion, chopped
3-6 cloves garlic, minced
4 medium size russet potatoes, cut into ½ inch cubes
1 teaspoon sea salt
6-7 cups stock
3 Tablespoons fresh parsley or thyme, chopped


Heat the oil in a soup pot.

Add the onions and sauté until transparent.

Add the garlic, and then the potatoes.

Stir and brown on a couple sides.

Add the chopped kale.  Stir into the cooking potatoes.

Add the salt and stir again.

Add the stock and bring to a boil.

Simmer until the potatoes are soft and the kale is tender.  This will take about 10 minutes.   

Remove a cup or two of the soup, and puree it in a blender.  Return it to the pot.

Add the fresh herbs.

Wash kale and cut into bite-sized pieces.  Place in a bowl and set aside.

Remove the soup from the heat, and cover for a few minutes.

Serve with a garnish of fresh herbs, or for non-vegetarians, add a minced sausage sautéed on the side, and/or grated cheese, or a dollop of yogurt.