Sunday, March 3, 2013

kale and new potato soup

Today was beautiful, but deceptively cold. I'd stayed up until the wee hours last night, watching the replay of this weekend's Integrative Nutrition Conference, so today we stuck close to home so I could catch as much of it on live stream as I could. While listening, I made one of those "whatever is in the fridge" soups. It turned out so delicious that it's worth sharing...

Potato-Kale Soup
(makes 8 servings)

2 Tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
4-6 carrots, chopped
4-6 stalks celery, chopped
1 medium zucchini, chopped
6 new potatoes, chopped
1 bunch dill, chopped
1 bunch parsley, chopped
5 oz. kale
8 cups homemade bone broth (or store bought broth)

In a large pot, saute the onions, garlic, carrots, celery and zucchini in olive oil about 5 minutes. Add potatoes, herbs, kale and broth*. Simmer over medium low heat until potatoes are cooked through, about 25-30 minutes. Serve warm. May be made, stored in the fridge, and reheated.  (Because of the potatoes, this soup will not freeze well... so, just make enough to enjoy, or to share with a friend.)

*In my case, the bone broth had been made last month and was frozen. I simply added the frozen blocks of broth to the soup pot, covered the pot, and let the stock thaw while it was cooking. This only took a few minutes. 

Full disclosure on how family dinner went: my older son proclaimed the soup, "delicious! One of the best you have made!!" My younger son turned up his nose, claiming to "not like soup" and focused his attention on the leftover pasta salad and broccoli slaw from yesterday's ski picnic... As soon as he'd eaten the pasta I offered to scoop the veggies out of the soup and put them on his plate. He was much more excited to eat the "soup" that way. While he didn't get the full benefit of the bone broth, I still considered this a success health-wise b/c all of the veggies were cooked in the broth... I forgot to take an "after" photo of his empty plate.

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