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.