Wednesday, November 7, 2012

Potato Kale Soup (vegan, gluten-free)

This recipe is simple, delicious and filling.

2 medium onions, diced
1 small jalapeño, diced
6-8 medium potatoes, cubed
2 bunches of kale, ribs removed and torn into pieces
5 cloves of garlic minced
6 cups veggie broth
1 can coconut milk
2 TBSP coconut oil

In a large soup pot sauté onions and jalapeño in coconut oil until onions become translucent; add garlic and sauté for 3-5 more mins. Add kale a handful at a time and stir until wilted. Pour in veggie broth and coconut milk and stir until well mixed. Add potatoes and simmer until potatoes are fork tender. Add salt and pepper to taste.

Note: This is a broth-based soup. If you prefer the soup to be a bit thicker, you can use a potato masher to gently mash about half of the potatoes, stirring them into the soup to thicken the broth.

Recipe by Marty's partner, John Arms.

*gluten-free, soy-free