I’m starting to love soup! So low calorie, so tasty. And perfect for this time of year, when we are getting frosts and snow is looming.
For this soup, adapted from Simply in Season,
- Chop one large bunch of kale, steam, and set aside. I steamed it in the microwave by putting a little water on the bottom of a casserole dish and microwaving on high for two minutes. The book warns against trying to save time by cooking the kale with the potatoes; the flavor will be too strong.
- Melt 1 T butter in a soup pot, add one large chopped onion, and saute until the onion is tender. Add a clove of garlic and saute a minute more. (Tip: Garlic is delicate, so even though most recipes have you saute with the onion, don’t! Only saute for a little bit.)
- Dice two large potatoes and add to the soup, along with 2 cups of hot water or broth. I used 2 C of leftover vegetable broth that I had on hand. Bring to a boil, then reduce heat and simmer until the potatoes are soft. Then, remove half of the cooked potatoes, add the kale that you have previously steamed, and puree everything else in the pot if you want a chunky soup. Otherwise just puree it all together.
- Add 3 more cups of liquid (milk, water, or broth; I used 1 C of vegetable broth, 1 C of chicken broth, and 1 C of water) until desired consistency, plus salt and pepper to taste. Voila!
The verdict: I have to admit, I was a little nervous when the soup was done. I was thinking about how strong the kale flavor would be. I also thought it seemed a bit too watery. I was rethinking the wisdom of mixing chicken and vegetable broth (at the time it seemed like a good way to get rid of the half-full can and box in the frig). But in the interest of research I took a spoonful. Delicious! Not too kale-flavored at all. Actually quite nice. And only 185 calories per cup.