Vegetarian, Low-Fat Potato Kale Soup

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Vegetarian, Low-Fat Potato Kale Soup

 

1 tbsp. extra virgin olive oil

1 tbsp. unsalted butter

2 cs. chopped onion

2 leeks, white and light green part only

6 cs. water

4 medium potatoes, cut into 3/4 inch cubes

2 tbsps. minced fresh parsley

3 carrots, peeled, chopped

3 stalks celery, chopped

2 bay leaves

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 lb. kale, about 4 cs. chopped

 

Heat oil and butter in a heavy-bottomed 7 qt soup pot over med heat. Saute

onions and leeks for 10 - 15 min, until golden, soft, and sweet.

Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay

leaves, salt, pepper. Bring to a boil. Reduce heat to med low, cover and

simmer for 45 min.

While soup is cooking, wash kale and strip the leaves off the

stalks. Discard stalks and chop leaves into bite-sized pieces. Bring 2 C

water to a boil in a 10 - 12 " skillet with a tight-fitting lid. Add the

kale and cook, covered, over high heat, stirring occasionally, until

tender, approx 5 min. Remove and drain, saving the cooking water to drink.

Remove the carrot and celery pieces and bay leaves from teh soup. Puree

half the soup in a food processor or blender. Return blended portion back

to the pot, stir in cooked kale, and heat through. Season to taste with

salt and pepper and serve hot.

Makes 8 servings.

Kale Soup Variation:

Add 1 C fresh corn kernels to soup when you add cooked kale. Simmer for 5

min.

Add 1 C cooked white beans or kidney beans when kale is added.

Add cooked, sliced sausage to this soup - as the Portuguese do in a dish

called Caldo Verde.

Add all three of the above for a hearty dinner meal.

Calories...108...Fat...3.6 g...Carbs...18 g...Protein...2.5 g...Sodium...206

mg...Fiber...3.1 g.