Kale and Potatoe Soup
On of the Best Soups We have had in a long time!
Today we are going to feature one of the potatoe recipes you sent. The request for your favourite potatoe recipe came at the end of our Friday September 13, 2013 post where we harvested our first attempt at a potatoe tower.
This recipe sent in by John and Audrey intrigued us because it involved not only potatoes but kale and spinach, all plants that we have grown and which are described as super foods.
The recipe is also gluten free always a plus in our view as we are monitoring the amount and types of gluten that we eat. All the fresh ingredients used in our recipe did not come from our garden. In September we started to receive the monthly Grey Bruce Good Food Box.
For $15.00 we received all of the fresh fruits and vegetables in this picture.
Each month we will post a picture to food that arrives in our Good Food Box. We are hoping that some of you will get on board. Good Food Box Programs can be found in Towns and Cities all across North America. Barbara splits her Good Food Box with a sibling.
You start by cleaning your potatoes a job well suited for eager five year old hands. At five years old washing vegetables is a fun and a safe way to involve little hands in the preparation of the family meal.
While Ruth washed potatoes I chopped the onion and garlic and put them on the stove to cook. We did not use the red pepper flakes in our recipe.
We also used coconut oil instead of olive oil.
Chop your potatoes add the 5 cups of vegetable broth. Here again we made a change not having dry white wine I substituted with ½ dry cook sherry. Cook your potatoes for 10 minutes
Add the kale and spinach and cook for a further 10 minutes.
We have a metal hand held blender and so we were able to blend our soup right in the cooking pot, eliminating a great deal of mess and work. 35 minutes from start to eating this is a wonder addition to your fall and winter soup list. We believe that this will become a family favourite.
Kale and Potatoe Soup
Gluten and Dairy Free
1 cup chopped onions
1 tbsp minced garlic
1 pound of potatoes cut into 1 " cubes
4 - 5 cups of chicken or vegetable broth
1/2 cup dry white wine
6 cups of packed torn kale
6 cups packed baby spinach leaves
1 teaspoon of red pepper flakes. In large saucepan over medium heat 1 tsp oil.
Add onion and cook about 5 mins add garlic and cook 1 min. add potatoes 4 cups of stock and wine
Bring to a boil cover and simmer for 10 mins. Add kale cover for another 10 mins. simmer, add spinach and pepper flakes cover and simmer for 5 mins.
Working batches transfer to blender and puree until smooth return to pan add more stock if needed heat until hot.