Kale Soup Plus Recipes

SAUSAGE AND KALE SOUP

Steps:

• In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
• In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

SIMPLE AND DELICIOUS KALE SOUP

Steps:

• Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
• Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

VEGETARIAN KALE SOUP

Steps:

• Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

KALE SOUP

Steps:

• Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
• Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
• Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.

KALE SOUP PLUS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
• Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.

VEGETARIAN POTATO-KALE SOUP

Steps:

• Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
• Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.