Potato Kale Soup

4 tablespoons olive oil
2 medium onions, chopped
10 cloves garlic, chopped
1/2 tablespoon red chili flakes
1 1/4 teaspoons salt
6 medium potatoes, peeled and diced into 3/4 inch cubes
3 cups coarsely chopped kale
black pepper

Heat oil in soup pot; add onions, garlic, chili flakes and salt and saute until onions are translucent.  Add potatoes and enough water to cover by 4 inches.  Bring to boil and cook, covered, until potatoes are about half done.  Add kale and cook, uncovered, until potatoes are tender, 10-15 minutes.  Puree soup in blender or food processor.  Season with pepper.  Makes 6-8 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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