Kale and Potato Soup with Red Chili


Wow. It sure has been cold recently. And what’s better for cold weather than soup? Nothing I can think of. This soup in particular is nice and hearty-thick with potatoes and kale, and with the spice of the chili this soup makes you feel like you are being warmed from the inside out.

Kale and Potato Soup with Red Chili (adapted from Deborah Madison’s Greens Cookbook)

One bunch of kale
3 tbsp olive oil
1 medium onion, diced
6 cloves garlic, peeled and sliced
1 small dried red chili
1 tsp salt
4 medium potatoes, diced into ½ in chunks
2 tsp nutritional yeast (optional but delicious)
7 cups water or stock
Sour cream (optional)

De-stem kale and cut up leaves and set aside. Heat olive oil in a soup pot, add onion, garlic, chili, and salt, and cook over medium-high heat for 3 or 4 minutes stirring often. Add potatoes, nutritional yeast, and a cup of stock or water. Stir together, cover and cook for about 5 minutes.

Add kale, cover, and steam until wilted stirring occasionally. Pour in the rest of the water or stock, bring to a boil, then simmer slowly, covered, until the potatoes are soft, about 30-40 minutes. Add salt and a lot of black pepper to taste.  I recommend that you blend a couple cups of the soup and return them to the pot or use an immersion blender for a little bit- it gives the soup a special thickness that makes one feel cozy. It’s also a good idea to let this soup (as with most soups) sit for an hour or so before serving to let the flavors mingle a bit.

Serve hot soup with a dollop of sour cream for extra creamy deliciousness. But you don’t have to, it’s still delicious.

Lucky for us the forecast looks to be a bit warmer over the next few days, but we can bet that we’ll want to snuggle up with a nice warm bowl of soup again soon!

| November 25th, 2013 | Posted in Field Notes, Recipes, Roots |

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