Wednesday, January 12, 2011

Kale - from smoothie to soup

The kale-a-thon continues! As you may have seen, it reigned supreme in smoothies, and last week the mighty, mighty kale came through in soup! I've often heard the word "rustic" used in reference to various foods and I think that word would be appropriate for the kale and potato soup I made - it was basic, it was simple, and it was really tasty!

Kale, potato, and carrot soup
  • 1/2 organic onion, diced
  • 3-4 organic carrots, chopped
  • 4 cloves organic garlic, pressed
  • 3-4 organic potatoes
  • 2-3 C. organic kale, chopped
  • 4 C. homemade turkey stock 
  • kosher salt, pepper, dried thyme and basil
  • handful organic barley (uncooked)
    • Saute onion and carrots in olive oil, seasoned with thyme and basil, until onions become transparent
    • Add potatoes and saute for a few minutes
    • Add garlic and cook until fragrant
    • Pour in stock (I had it warming on the stove so it would keep the temp up)
    • Add kale and cover for a few minutes, just until kale starts wilting
    • Stir in kale and add barley
    • Simmer all together until barley is done, about 35-40 minutes
    • Season with salt and pepper, serve with a dollop of plain organic Greek yogurt

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