Creamy Kale and Potato Chowder

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Creamy Kale and Potato Chowder

 

Recipe By :Joanne Stepaniak - Nutritional Yeast Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups chopped or torn kale leaves, firmly packed

3 cups diced peeled potatoes

3 cups water

1 cup chopped onions

1 to 2 teaspoons crushed garlic

1 1/2 cups plain nondairy milk

3 tablespoons nutritional yeast flakes

1 1/2 tablespoons extra-virgin olive oil

salt and pepper

 

Place the kale, potatoes, water, onions, and garlic in a large soup pot, and

bring to a boil. Reduce heat to medium, cover, and simmer, stirring

occasionally, for 30 minutes or until the kale is very tender.

Combine the milk, nutritional yeast, and olive oil in a medium bowl and stir

into the kale and potatoes.

Puree in batches in a blender. Process each batch until completely smooth.

Rinse out the soup pot and return the blended mixture to it. Warm, stirring

often, until heated through. Season with salt and pepper. Serve hot.

 

Source:

" 3 x 5 cards received in mail "

 

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Per serving: 40 Calories (kcal); 3g Total Fat; (74% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0