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"Finally, How to Get Healthy Meals on the Table, In No Time"

In this program you will get:

  • Time-saving cooking tips
  • Simple ways to add variety to your meals
  • Ideas on getting your family involved
  • Pantry essentials list
  • Quick, healthy recipes
  • 60 minute audio & complete transcript

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Amy Lippmann: Holistic Health Counselor, Nutrition & Lifestyle Coach

                                                           February 22, 2008

 

Kale and Potato Soup

Adapted from The Art of Simple Food by Alice Waters    

I had this soup at my friend Dana’s house and absolutely loved it. It is now a favorite of Steve and mine, especially on a cold winter night. It’s satisfying and full of flavor. 

 

Ingredients: 

1 large bunch curly or Russian kale, washed, drained, coarsely chopped (stems removed)

¼ cup Extra Virgin Olive Oil 

2 onions, sliced thin (I used my food processor to chop the onions.) 

1 lb potatoes ( Yukon gold or yellow Finn, cut into ¼” slices. You may leave the peel on.)

4 garlic cloves, chopped 

Large pinch of salt 

6 cups chicken broth or vegetable broth 

Parmesan, or other hard cheese, freshly grated

   

Cooking Instructions:

1. Heat ¼ cup E.V.O.O. in a heavy soup pot.

2. Add onions and cook over medium heat, stirring occasionally, until soft, tender and slightly browned. About 12 minutes.

3. Stir in chopped garlic cloves and cook for a few minutes.

4. Add potatoes and chopped kale. Stir.

5. Add large pinch of salt and cook for 5 minutes, stirring occasionally.

6. Pour in broth, raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes or until the kale and potatoes are tender.

7. Add salt to taste.

8. Serve hot and garnish with grated cheese. 

   

Variations: 

1. Add 1 ½ cups white beans 10 minutes before the soup is finished.

2. Slice ½ lb chorizo or a spicy garlic sausage. 

Brown in the oil before adding the onions.  Remove when brown.  Add to soup with the kale. 

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