Last week I bought a 3 pound bag of kale. It was $5, I couldn’t pass it up. Plus, there are so many benefits of kale and I’m trying to put variety in my diet. I was adding kale to my smoothies, but wasn’t making a dent in that bag. Last night I sought out ideas of how I could utilize a large amount of kale, so it wouldn’t go bad. I felt like I was on Iron Chef, given one major ingredient and had to make a meal around it. Kale is pretty versatile, so it wasn’t too difficult.
Now that it’s fall (not too much in San Diego, but I like to pretend), soup is on my list for delicious dinners. I love soup. It’s easy to make. It’s healthy and you can impress people with just 30 minutes of cooking time. Monday’s meal was Kale and Potato Soup. When I cook, I look up several recipes for one meal and make my own combination of the things I like. I never actually follow one recipe verbatim. I wing it based on different recipes I read. I think it’s more fun this way.
Kale and Potato Soup Ingredients:
- 3 handfuls of kale (I just put in as much as I thought was needed)
- 3 medium red potatoes
- 3/4 of a large onion
- 2 spinach and feta chicken sausages (you can use any flavor, really)
- Olive Oil (I eye ball this.
Seasonings ( I never measure these out, I eye ball and add as I taste it):
- crushed red pepper
- black pepper
- sea salt
- 1/2-1 spoonful of minced garlic
- onion powder
- 2-3 bay leaves
- ground thyme
- 32 oz vegetable broth (1 box)
- 1/2 cup half-and-half or whole milk (*note: I didn’t add this, but I saw some recipes with it)
- 1 can of diced tomatoes
- garbanzo beans ( I was going to add this, but it already seemed cluttered to me)
I chopped up a large onion, took
one two spoonful of minced garlic (I like love garlic, I always put a lot in) and put them into a large pan. On low to medium heat, I let it sear for a couple of minutes. Then I chopped three medium red potatoes and added them to the pot. I added the seasonings: crushed red peppers, salt and black pepper. I let those cook for about 15 minutes or until the potatoes were softer (I could stab it with a fork, but they didn’t fall apart). Then, I added the chicken sausage and bay leaves. Cooked it all for about 5 minutes.
Once that had cooked, I added a cup of water and the vegetable broth. I added thyme and a little bit of onion powder (I love onion powder, I use it in almost everything that I cook). I also added a little bit of garlic salt after tasting it. After stirring those in, I brought it to a boil.
After bringing it to a boil, turn it down to a simmer. I let it simmer for about 10 minutes or until the potatoes were soft. Turn off the heat, let it cool about 5 minutes. Pair it with a toasted piece of sourdough. It was soooooo yummy. I ate two bowls. Nic added cheese to his because he’s a weirdo and adds cheese to everything. So, if you’re looking for something easy, quick, healthy and delicious, Kale and Potato Soup is where it’s at.
What other ways can one use kale?
Does anyone else love soup as much as I do?