Potato Kale Soup

1 medium onion, chopped
3 cloves garlic, chopped
4 cups vegetable broth
1 Tablespoon Olive oil
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
1 medium potato, diced into 1/2-inch cubes
2 cups kale, rinsed, stems removed and chopped very fine
1 ½ tsp dried thyme
1 ½ tsp dried sage
salt and pepper to taste

Keeping vegetables separate – Chop garlic and onions. Dice carrots, celery and potatoes. In a medium sized pot add onions “sweat” over medium to high heat to bring out natural juices. Add diced carrots and celery cooking just enough to bring out natural juices. The veggies will become translucent in color. Add olive oil and garlic. Keep stirring. Sounds like a lot of work but it really isn’t I promise! Sauté about five minutes. Keep stirring! Add broth bring to a high boil then turn heat down and simmer about 5 minutes. Add potatoes and cook until potatoes are tender, about 15 more minutes. Add kale and spices cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth. Season to taste with salt and pepper.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Carrot, Cooked Vegatables, Cooking Greens, Potato, Soup and tagged , , , . Bookmark the permalink.

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