This is a quintessential winter soup, starring kale, a hardy leafy winter vegetable. Trader Joe’s doesn’t carry kale, but Marcy Rosenthal, who sent me her recipe, suggests using spinach instead. Great idea! I think this soup would also be good using TJ’s Southern Greens blend of collard greens. But if you can get fresh kale, try it while you can – it’s packed with nutrition and antioxidants.
I’m not sure why I never tried kale until just a few years ago. I always had the misconception that it was bitter, so I was delightfully surprised when I bit into some kale, wincing in anticipation of the bitterness, and instead was met with an earthy, almost sweet flavor. I’ve loved kale ever since.
I decided to put a Latin spin onto this recipe by making it similar to Caldo Verde, a popular Portuguese soup. By cooking the kale (or spinach) for just a few minutes, the leaves retain their vibrant green color. I love how the specks of blended greens make almost a pesto-like base for the soup, with larger chunks of kale and potato lending a satisfying heartiness. Sausage or chorizo chunks can be added for an extra punch of flavor and protein.
Note: I used chicken broth, but if you’d prefer to use vegetable broth, I have a tip for you. Make your own veggie bouillon using this quick tip from Heidi Swanson: www.101cookbooks.com/archives/homemade-bouillon-recipe.html. I tried making this soup with the boxed vegetable broth, and I wouldn’t use it again. The broth had a weird, canned after-taste that I didn’t care for at all. But if you use the right broth, the soup is absolutely delicious.
I hope you try both versions of potato and kale (or spinach) soup, posted below. For more soup recipes, see our January newsletter, which has 12 more soups you can try.
PORTUGUESE STYLE POTATO AND KALE SOUP RECIPE
1 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
6 cups chicken broth or vegetable broth
1 lb potatoes, diced into 1/2-inch cubes
1 large bunch kale, chopped, or 1 pkg frozen spinach
Salt and pepper to taste
Smoked sausage or chorizo, cooked and chopped (optional)
1. Heat olive oil in a soup pot. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1-2 minutes longer.
2. Pour in broth, potatoes, and chopped kale stems (these cook longer than the leaves). Bring mixture to boil, then cover, lower to simmer, and cook for 10 minutes until potatoes are almost tender.
3. Increase heat and add kale (if using spinach, add it at this time). Cook for 5 minutes until leaves turn bright green. Do not overcook.
4. Blend half of the soup using an immersion blender or regular blender. Combine soup and check for seasonings, adding salt and pepper to taste. Top with sausage if desired.
POTATO AND SPINACH SOUP RECIPE
by Marcy Rosenthal
1 Tbsp olive oil
1-2 Tbsp butter
1 container Mirepoix (or use 1 cup each: chopped onion, carrot, and celery)
2 leeks, white and light green parts, washed and thinly sliced
6 cups chicken broth or vegetable broth
4 red potatoes, chopped in big dice with skin on
1 tsp salt or Herbamare
1/2 tsp black pepper
1 pkg frozen chopped spinach
1 can cannellini beans, drained and rinsed
4 chicken garlic & herb sausages, sliced (optional)
1. Heat oil and butter in a big soup pot and sauté mirepoix and leeks for about 10 minutes until golden, soft and sweet.
2. Add veg broth, potatoes, salt and pepper. Bring to a boil and cover and simmer on low for 45 minutes.
3. When the soup is cooked, take half of it and place it in a blender to puree. Add this back to the rest of the soup and then add the frozen spinach, the beans, and sausage if you like sausage and want more protein.