Now that it's colder more often than warm in New England, I'm starting to crave cozy soups. I'm always looking for new dishes to incorporate leafy greens. I'm a big fan, for their nutritional and natural detoxifying properties, but I don't always want a salad, especially in winter. So experimenting with warm ways to eat these veggies is an ongoing mission.

I call this a "trick" soup because you can't tell that it's kale. It's green, but really that could be parsley or spinach or something else that people aren't afraid of. I don't want to promote lying about food. It also depends on the age/relationship of the person you're feeding. Maybe you could just be vague..."it's just a leafy green." Because you don't take a bite and instantly think "kale?!" Only the chef knows the truth.

potato kale soup


1/2 small onion, diced 1-2 cloves garlic, minced 1/2 T olive oil 5 small yukon gold potatoes, diced 2 T butter – dairy or vegan 3 cups veggie broth 1/4 t smoked paprika Salt + pepper 1 big bunch curly kale – washed, destemmed and ripped into pieces 1 cup unsweetened almond/soy/cow's milk 2 T grated parmesan, optional, for serving

  1. Sautée the onion and garlic in oil until translucent.
  2. Stir in the butter and potatoes and cook for about 5 minutes.
  3. Add the broth and spices and cook for another 8-10 minutes.
  4. Mix in the kale and turn down the heat to a barely-simmer until the kale wilts and the potatoes are soft.
  5. Turn off heat and allow it to cool to room temperature. Using a slotted spoon to pull them out, blend the potato-kale chunks together first, then gradually add the liquid in. (You'll still have tiny "leaves" in the soup.)
  6. Before serving, pour the pureed soup back the pot and stir in the milk while you reheat.
  7. Sprinkle on the parmesan as you serve, if you like.
  8. Take a deep breath and appreciate what you’ve just made and are about to enjoy!

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