winter soup with kale

i was perusing a magazine in the doctors office yesterday. i found a wonderful soup recipe, it did have a cheese toast side dish to it originally but i do not eat dairy so did not bother. the soup is pretty much a meal in itself anyway & pretty healthy too!.





winter soup with kale

1/4 cup of extra virgin olive oil

2 large idaho potatoes peeled & sliced 1/4 of an inch thick

2 onions, quartered lengthwise & thinly sliced crosswise

2 sprigs of fresh rosemary, finely chopped

1 bay leaf

a little black pepper ( i do not add extra salt, i do not think it needs it )

4 cups/32 ounces of vegetable broth

1 bunch of kale, stemmed & coarsely chopped

one 28 ounce can of fire roasted crushed tomatoes

3 large roasted red peppers ( i used ones from a jar & rinsed the oil from them )


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in a medium sized soup pot, heat the olive oil over a medium heat. add the potatoes, onions, rosemary & bay leaf. season with black pepper & cook, stirring frequently, for about 9 minutes until softened.

add the vegetable broth & bring to a boil. add the kale in small amounts & cook until wilted, this will take about 2 minutes then stir in the crushed tomatoes.

using a food processor or one of those little chopper things, puree the roasted red peppers & then add to the pot. lower the heat to medium/low & continue to simmer for around 15 to 20 minutes making sure your potatoes are cooked!.

remove bay leaf, put into bowls & devour!. i think this recipe will serve about 6 small portions of 4 very hungry persons.