Monday, January 10, 2011

Creamy Kale and Potato Soup

5 cloves garlic
2 small onions
3-4 medium potatoes
5-6 celery stalks from the heart w/ leafy tops
2 bay leaves
1 tsp thyme or 5-6 springs fresh thyme
2 c chicken, turkey, or vegetable stock
1/4 tsp black pepper
1 tsp cumin
2 tsp sea salt
dash cayenne
6-8 c chopped kale

Spray a stockpot or dutch oven with cooking spray, add chopped onion, garlic, celery, potatoes and bay leaves. Cook until lightly browned.

Add stock and seasonings and enough water to cover plus an inch over the vegetables. Bring to a boil and simmer on medium heat for 45 minutes until potatoes begin to fall apart. Remove bay leaves and thyme sprigs and puree soup with an immersion blender, or in batches in a standup blender (VERY CAREFULLY).

Add kale and cook another 15 minutes on low or until kale is fully wilted and no longer tough.

Garnish with a sprinkle of shredded cheddar cheese.
Makes about 12 cups.

Kale is a no-fat, low-calorie, super-high-vitamin-A food. One cup of kale (boiled, but not overcooked) gives you double the DV for vitamin A. You'll also get some vitamin C, a small amount of B vitamins and a generous amount of calcium.

STATS (per cup)
67 calories, 14g carbs, 0g fat, 2g protein, 1g sugar, 61g sodium

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