Creamy Kale Soup

Kale is by far my favorite veggie. It's soft enough that it can be used in salad uncooked, unlike chard. It's a better source of calcium and iron than spinach. And it's just downright delicious. As luck would have it, this green delight is a superfood that my boyfriend loves. Which means, I  get to cook kale filled meals as much as I want.

One of my favorite preparations of kale is this creamy kale soup. It's warm, smooth, and perfect on a rainy evening, much like the ones we just experienced. The Great Northern beans add a good source of protein and the purple potatoes lend to the creaminess. But perhaps the most important ingredient is the red pepper flakes. The spice is just enough heat to make the soup interesting without being overpowering.

Creamy Kale Soup 

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Ingredients

 1 Bunch Kale
3 Purple Potatoes, quartered ( or 2 Russet)
1/2 Can Great Northern Beans, rinsed and drained
4 Cups Veggie Broth
3 Cloves Garlic
1 Yellow Onion, diced
2 Tbsp of Olive Oil
2 Tbsp of Red Pepper Flakes

Salt and Pepper to taste

Optional:
Garnish: croutons and kale chips

Directions

1. Saute onions and garlic in olive oil in large soup pot until onions are translucent, about 2 minutes.

Tip: Remember to salt and pepper throughout the whole cooking process; this will really bring out the unique flavors in a dish.

2. Add veggie broth and potatoes. Cover and boil for 15 minutes. 

3. Add beans to soup and place kale on top of the liquid. Cover the pot and this will essentially steam the kale. Leave pot covered on medium heat for about 1 minute, just to soften the kale a little bit.

4. Using either an immersion blender, or transferring the soup to a blender in batches, blend soup until completely smooth.

5. Return creamy soup to pot and add red pepper flakes and season to taste. 

 

6. Garnish with croutons and crispy kale chips and enjoy!