Spicy Kale Soup
A while back, my friend Anisa posted this soup on her blog and it has become a family favorite for us so I thought I would pass it along. It is the perfect soup for a crisp autumn evening and has a nice amount of spice and great flavor. I have made a couple of modifications to it that we really like: I use only 1 jalapeno (2 if they are smallish in size), and we also add some turkey sausage to the soup when we want a meal with meat. Sometimes we make it without. Depends on the day. I also usually add a little extra balsamic vinegar. It's quick and delicious.
Spicy Kale and Potato Soup
1 TB organic extra virgin olive oil
1 medium red onion, chopped
3 TB slivered garlic (about 9 cloves)
3 jalapeno peppers, minced
2 chipotle peppers in adobo, seeded and minced
1 1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
1 1/4 tsps salt
2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
1 can (8 oz) no-salt-added tomato sauce
2 TB organic balsamic vinegar
In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.
Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.
Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.
Serves 6
Spicy Kale and Potato Soup
1 TB organic extra virgin olive oil
1 medium red onion, chopped
3 TB slivered garlic (about 9 cloves)
3 jalapeno peppers, minced
2 chipotle peppers in adobo, seeded and minced
1 1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
1 1/4 tsps salt
2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
1 can (8 oz) no-salt-added tomato sauce
2 TB organic balsamic vinegar
In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.
Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.
Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.
Serves 6
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