This is one of my hubby’s favorite soups. Honestly, it’s one of my faves too because it is just so easy and fast to make with minimal ingredients (unlike my roasted corn soup, delicious but time consuming). This also doesn’t make a huge mess. You need a large pot, knife, cutting board, spoon. Done! Did I mention this happens to be vegan too? 🙂
INGREDIENTS:
10 cloves garlic
2 small yellow onions
1-2 tbsp EVOO
1 small white onion
3-4 lbs Yukon gold potatoes
12 oz vegetable stock (or broth)
1 tbsp celery salt
1 tsp ground coriander
12 oz chopped kale
1.5 tbsp salt
1 tbsp black pepper
Finish with:
2 tbsp rice vinegar
Finish with Salt and black pepper to taste
INSTRUCTIONS:
Mince your garlic cloves and dice your onions.
Saute your onions on medium heat in evoo for 5-6 minutes. Sprinkle with some salt and black pepper while cooking.
Chop your potatoes while onions are cooking.
Add garlic to pot, cook for 2 minutes.
Add potatoes and 4 cups of vegetable stock. Stir in celery salt and coriander.
Add chopped kale, remaining broth.
Bring to a boil. Cover. Lower temperature to medium-low. Cook for 20 minutes or until potatoes are fork tender.
Remove lid, add rice vinegar and salt and pepper to taste.
ENJOY A DELICIOUS WARM BOWL OF SOUP!
Delicious and bright, right before I add the final touches.
