It feels like mostly what I have eaten this month has been soup!
Have I mentioned that I love soup?
Maybe that’s why I have gravitated toward it this month. It is warm, comforting and easy to make vegan!
After another snowy weekend it was just what I was craving.
I don’t know anyone who doesn’t love a good potato soup. Usually they are heavy cream based with a ton of cheese. This recipe, however, has no cheese, and no cream but is just as satisfying. When I checked out the Moosewood Restaurant Low Fat Favorites Cookbook from the library this recipe jumped right out at me.
Try ditching the cheese and cream in your potato soup and give this one a try!
Recipe~Creamy Potato Kale Soup
by Moosewood Restaurant Low Fat Favorites Cookbook
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 teaspoon salt
1 tablespoon canola or other vegetable oil (I used EVOO)
4 cups vegetable broth
4 cups coarsely chopped potatoes
1/4 teaspoon ground fennel
1/2 cup finely chopped celery
2 tablespoons white wine - this is optional to make strictly vegan (unless you know your wine is vegan)
1/2 teaspoon dried dill
2 teaspoons dijon mustard
2 tablespoons minced scallions (I didn’t use because I didn’t have any on hand)
1 1/2 tablespoons minced fresh basil, or 1 teaspoon dried basil
1/2 cup evaporated skim milk (I used almond milk)
4 cups loosely packed shredded kale
salt and ground pepper to taste
squeeze of fresh lemon juice
In a 3 or 4 quart covered soup pot, saute the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil and milk.
* In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat soup until it is very hot but not boiling. Serve with crusty bread for dipping!
* I skipped this step. I like my kale with a good bite to it, so I simply added it to the soup after it was pureed. It came out wonderfully.