Kale Soup
January 17th 2015
My second soup to share!
Kale Soup
Ingredients:
1 medium bunch of kale, stems discarded
1/2 pound of bacon
3 smaller russet potatoes, chopped
1 sweet onion, chopped
4 cups of low sodium chicken broth
1/4 cup fresh parsley
1/4 cup fresh cilantro
1 TBSP paprika
3 cloves of garlic
1/2 TBSP garlic powder
salt and pepper
1/2 cup plain greek yogurt or low fat sour cream
Directions:
1. Start a dutch oven with the bacon. Render the bacon until crisp. Remove with a slotted spoon.
2. Add the onions into the dutch oven with a bit of the seasonings.
3. Let the onions go for about 5 minutes then add the potatoes.
4. Cook the potatoes and onions for about 7-9 minutes or until a little color has created. Add the garlic and let soften for about 1-2 minutes.
5. Add the chicken broth and about 4 cups of water. Let simmer for about 12 minutes.
6. Add the kale in small pieces as well as the cilantro and parsley.
7. Add the rest of the seasonings and stir. Taste for seasoning and add a little salt or pepper to taste.
8. With an immersion blender, blend the soup until smooth.
9. Serve soup with a little bacon crumbles and a it of sour cream or greek yogurt.
You could also garnish this soup with a kale chip! Just toss a few larger pieces of kale leaves with olive oil, salt and pepper. Put under the broiler for about 5 minutes or until crisp. Drain on paper towels. These are also a healthy snack too!
My second soup to share!
Kale Soup
Ingredients:
1 medium bunch of kale, stems discarded
1/2 pound of bacon
3 smaller russet potatoes, chopped
1 sweet onion, chopped
4 cups of low sodium chicken broth
1/4 cup fresh parsley
1/4 cup fresh cilantro
1 TBSP paprika
3 cloves of garlic
1/2 TBSP garlic powder
salt and pepper
1/2 cup plain greek yogurt or low fat sour cream
Directions:
1. Start a dutch oven with the bacon. Render the bacon until crisp. Remove with a slotted spoon.
2. Add the onions into the dutch oven with a bit of the seasonings.
3. Let the onions go for about 5 minutes then add the potatoes.
4. Cook the potatoes and onions for about 7-9 minutes or until a little color has created. Add the garlic and let soften for about 1-2 minutes.
5. Add the chicken broth and about 4 cups of water. Let simmer for about 12 minutes.
6. Add the kale in small pieces as well as the cilantro and parsley.
7. Add the rest of the seasonings and stir. Taste for seasoning and add a little salt or pepper to taste.
8. With an immersion blender, blend the soup until smooth.
9. Serve soup with a little bacon crumbles and a it of sour cream or greek yogurt.
You could also garnish this soup with a kale chip! Just toss a few larger pieces of kale leaves with olive oil, salt and pepper. Put under the broiler for about 5 minutes or until crisp. Drain on paper towels. These are also a healthy snack too!
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