Kale-Potato Soup with Balsamic Roasted Garlic

Perfect for a blustery fall day.

Here we go! This is what I made for dinner last night. The recipe was included in our produce bin. Originally it came from http://www.parsnipsaplenty.com

Kale-Potato Soup with Balsamic Roasted Garlic

2 heads garlic

salt and pepper

olive oil

balsamic vinegar

1 small yellow onion, diced

1 stalk celery, finely diced

1/2 teaspoon chopped dried rosemary

1 bunch kale, center stems removed, roughly chopped

1 1/2 pounds potatoes, skins on, roughly chopped

1 quart + 1 cup vegetable broth

2 cups rice milk

Roast garlic: preheat oven to 375˚F. Chop the top of each head of garlic, exposing the cloves. Put the heads down on a piece of aluminum foil and sprinkle with salt and pepper, then drizzle with olive oil and balsamic vinegar. Wrap them up in the foil to make a little packet, and put in the oven for 30 minutes or until the garlic is soft and brown. side note: I went a little weak in the knees when I pulled open the foil and took in the aroma. I could’ve eaten the garlic as is and been perfectly content!

Meanwhile, make soup: In a pot over medium heat, cook onions, celery, rosemary and 1/2 teaspoon salt in a couple of tablespoons of olive oil until softened, about 5 minutes. Add kale, potatoes, and vegetable broth, cover, and turn the heat up to high. When soup comes to a boil, turn heat to medium low and simmer, uncovered, until potatoes are soft and kale is cooked, about 30 minutes.

By this point, the garlic should be done. When it’s cool enough to handle, squeeze out the cloves into the soup. Give it a stir, and get out your blender. Use a slotted spoon to put the veggies in the blender – a little broth is ok, but don’t overdo it. Puree it in batches, adding enough rice milk to get it to a cream-soup consistency. Return the pureed mixture to the pot and heat on low til ready to serve.

Note: you’ll be tempted to skip the puree step because maybe you don’t have a blender??? If that’s the case, I would suggest slicing the garlic into little palatable chunks. I have an immersion blender that you may look into investing in. It’s perfect for exactly this kind of thing.

This is similar to mine. In fact, you may have even bought me mine years ago.

Ok see if you can give this a go and let me know how it turns out!

Leave a comment

1 Comment

  1. Roberta (Bobbi) Sayers

     /  January 2, 2012

    Well Nia, I see a transformation from a newlywed who didn’t cook much to
    a very creative, innovative cook! I see how much you enjoy coming up
    with all these yummy recipes for Tate (Foodie Kid), Owen, Scott & yourself.
    On these dark, rainy days, I may just try something different myself!!!!
    Loved your presentation……..your pictures are so realistic (guess I’ll have
    to start using my new camera I got for Christmas). Say hi to your family
    for me. Grandma Bobbi


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