Thursday, January 8, 2015

Kale and Vegetable Soup

2 teaspoons Olive Oil
1 Yellow Onion, diced
1 Leek, diced, use all of it
6 cloves of garlic, sliced thinly
2 medium White Potatoes, cut into chunks, don't remove the skin
1 medium Sweet Potato, cut into chunks
2 large Carrots, cut into chunks
2 stalks of celery, sliced
1 tablespoons Better Bullion Veggie Broth
8 cups Water
2 tablespoons Italian Seasoning
2 teaspoons Paprika
2 teaspoons Curry Seasoning
1 tablespoon Siracha Hot Sauce
1 Head of Kale, chopped

Heat olive oil in a large soup pan over medium/low heat. Add in onion and leek and allow to soften up for about 5-10 minutes.  

Add garlic, potatoes, carrots and parsnips and saute for another 10 minutes or so, add enough veggie broth to keep them from sticking to the pot.

Add the rest of the veggie broth and water and bring everything to a boil. Add spices, cover pot, reduce heat to medium low and allow to simmer for 50 minutes (or at least until the potato chunks are fork tender).

Ten minutes before the soup is ready, stir in your chopped kale and allow to reduce to low for the final ten minutes.

Adapted From

322 calories  |  3g fat  |  82.3g carbs  |  9g protien