In the late afternoon before dinner, you’ll find a few of my Facebook friends posting what is happening for dinner in their house. Lots of people will pile on with what they are making too. One of my FB pals, Stacey Weeks-Purdy, is a mom of 2 and who lives in Ithaca NY. Last week, she posted a photo of her kale and bean stew that she made for a Meatless Monday and I decided she had to do a guest post.
Take it away, Stacey!
I am a mother of 3 and a Holistic Health Counselor. I focus on working with busy moms and anyone who is ready to reach optimal health through eating whole foods and making healthy lifestyle choices. My website is www.purdyhealthyliving.com. I also do my best to blog occasionally at www.purefoodandmind.blogspot.com where I share more of the recipes that I create and products that I use.
This one is a favorite in my household in the cold weather months! Hope you enjoy it too!
Potato-Kale Soup
Olive Oil
1 large Leek, sliced
2-3 Garlic Cloves, minced
2 Carrots, sliced or chopped
2-3 Russet Potatoes
1 bunch Kale, stemmed & shredded by hand
6 cups Stock (Vegetable or Chicken)
Sea Salt & Pepper
Pinch Red Pepper Flakes
Fresh Chives or Parsley to serve
Poultry Sausage or Chorizo (optional)
Heat oil in a soup pot. Add leeks and garlic, saute until they begin to soften. Add carrots, potatoes and kale. Season with sea salt and peppers. Saute briefly then add stock. Bring to a boil and lower heat to simmer until veggies are cooked through; about 20 minutes or so. Add sauteed meat, if using, and sprinkle with fresh chives or parsley to serve.
For a different version, I like to use sweet potatoes in place of the russets. Very yummy as well!
