My love for kale-containing soup started quite a few years ago when I tried Olive Garden's zuppa toscana soup. If you eat sausage you should totally try it. This soup reminds me of that with the kale, potatoes and spices, but it is not trying to mimic it by any means.
I made this and chocolate muffins for dinner last night.. You could definitely say 'food baby.'
6-8 baking potatoes, baked and cooled
2 Tbsp olive oil
1 large onion
3 garlic cloves, minced
1 tsp fennel seeds, crushed,
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried tarragon
Freshly ground black pepper, to taste
Cayenne pepper to taste
1 tsp salt
8 cups vegetable broth
6 kale leaves, torn into bite-size pieces, rough stems removed
1/2 cup plain soymilk
Saute sliced onions in olive oil until they appear transparent. Slice the potatoes into 3/4 inch chunks. Add garlic and spices to the onions, and cook for another two minutes or until fragrant. Add some of the vegetable broth to deglaze the pan, then add the potatoes and bring to a slow boil. Add broccoli and kale during the last 10-15 minutes of cooking. Use an immersion blender to blend about 1/3 of the soup, but keep it chunky. Stir in the soymilk, and let the soup sit for a few minutes to let the flavors meld.
Serve with your favorite muffin recipe, and enjoy!
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