recipe | hearty kale soup + colorful potatoes

I am a soup fanatic. Anyone who knows me well, knows that I make at least one huge pot of soup every week. There is something so comforting and satisfying about sitting down to a hot bowl of soup loaded with veggies and herbs.  Here in southern california, we are finally starting to see a hint of winter. This week it has been dreary, windy, and cold-ish… so I am taking advantage of this little dip in the temperature to make all of my favorite healthy soup recipes.  Yesterday, I made this deliciously hearty kale soup loaded with herbs, garlic, shallot, and colorful potatoes.  I love using a variety of small potatoes instead of the traditional white potatoes.  While the carbohydrate content is the same, with colorful potatoes you get extra antioxidants, flavonoids, carotenoids, and in some cases lutein all providing extra health benefits. Not to mention, they are simply gorgeous and photograph beautifully! Peruse this article if you want to learn more about potato varieties and their health benefits.

HEARTY KALE SOUP with COLORFUL POTATOES:

INGREDIENTS:

  • 1 large bunch of kale, washed and chopped
  • 6-8 small potatoes of your choice, diced (leave skin on for extra fiber)
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 1 small onion, diced
  • 4 cups low-sodium vegetable broth
  • 3 cups water
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • herb bouquet (thyme, rosemary, bay leaf)
  • fresh ground black pepper to taste
  • 1 tsp red pepper flakes (optional)
  • parmesan cheese to top (optional)

DIRECTIONS:

Heat the oil over medium heat in a large, heavy pot. Add the carrots, garlic, shallot, and onion, cooking until tender.  Add vegetable broth, water, and herb bouquet, pepper and pepper flakes and bring to a low boil. Add potatoes and cook for 8-10 minutes or until tender. Add the red wine vinegar and then the kale little by little, and push down into the hot soup. Once the kale wilts, simmer on low for 15 minutes, or until the kale is tender and no longer bitter.  Remove the herb bouquet and serve hot with a little freshly shaved parmesan and crusty baguette topped with a bit of sun-dried tomato pesto (i will share my recipe for this next week!)

images in this post are personal photographs | kindly credit this site if used

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5 thoughts on “recipe | hearty kale soup + colorful potatoes

    • it’s delish you should definitely give it a whirl! and by the way, i LOVE your purple potato+kale pizza. simply gorgeous. i love how vivid the potatoes remained after cooking, when boiled in the soup they lost a bit of their beautiful color. thanks so much for stopping by!

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