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LOCATION: Recipes >> Soups >> Kale and Potato Soup with Red Chili serves 4-6

Print this Recipe    Kale and Potato Soup with Red Chili serves 4-6

1 bunch of kale
3 tbsp virgin olive oil
1 medium red or yellow onion, diced
6 cloves garlic, peeled and sliced
1 small dried red chili, seeded and chopped, or 1/2 tsp chili flakes
1 bay leaf
1 tsp salt
4 medium red potatoes, diced (about 1 pound)
2 tsp nutritional yeast (optional)
7 c water
pepper

Using a sharp knife, cut the tough stems from the kale and then cut the
leaves into pieces about 2 inches square. Wash well and set aside.

Heat oil in a soup pot, add onion, garlic, chili, bay leaf and salt. Cook
over medium high heat for 3-4 minutes, stirring frequently. Add the
pototoes and the nutritional yeast, if using, and a cup of water. Stir
together and cook slowly for 5 minutes.

Add kale, cover and steam until it is wilted, stirring occasionally. Pour
in the reat of the water, bring to boil, then simmer slowly, covered,
until the potatoes are quite soft, 30-40 minutes.

Using the back of a wooden spoon, break up some of the potatoes to
thicken the soup. Taste for salt and add a generous grinding of black
pepper. Allowing the soup to sit for at least an hour will improve the
flavors. Refrigerating overnight and reheating will further develop them.

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