A soup recipe in June, Lisa? REALLY?!
In what is probably the most unseasonable dish for these warm Boston temps, I present to you, this delicious kale and potato chowder.
But with the lack of posts in recent weeks, let’s all just be thankful for what I can muster together when I get a minute. I taught a kale-only class the other night and LOVED it! I included a bunch of other kale favorites, but this was a newbie and might have been the biggest hit. Which is saying a lot, since the kitchen we were working in was steaming hot to begin with. And I honestly like cold soup, so it’s not like you HAVE to be eating a sweltering batch of chowder out in the sun or anything.
The creamy consistent of the blended potatoes and all the added herbs make this SUCH a great meal. And insanely easy!
1 yellow onion, chopped
4 ribs celery, diced
2 carrots, diced
5 cloves garlic, minced
7 cups diced potatoes
6 cups vegetable broth
1 bay leaf
2 tsp dried dill
2 tsp thyme
1 tsp all-purpose seasoning
Sea salt and black pepper
3 cups chopped kale
1 1/2 cups frozen corn
1 can cannellini beans
1/2 cup coconut milk
1/2 cup chopped parsley
- Saute onion on olive oil over medium heat in a saucepan for 10 minutes, or until translucent
- Add celery and carrots and continue stirring for 5 more minutes
- Add potatoes, vegetable broth, bay leaf, dill, thyme, all-purpose seasoning, sea salt and black pepper and bring to a boil
- Reduce to a simmer and let cook for 20 minutes or until potatoes are tender
- Once cooked, transfer half the soup to a blender and puree until smooth
- Return back to pot, add kale, corn, beans and coconut milk and let cook over medium heat for 10 more minutes or until kale is tender
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When do you add the garlic, while you saute the onions?