Two posts in one day, again! Woohoo!
Over the last few months (the last 4 months to be specific), I’ve been striving to eat more leafy greens. Something that I need, but doesn’t always agree with my finicky pregnant stomach. Here’s a recipe my mom sent me a while back that I finally tried last night. Not sure exactly where she got it from??
I made a few modifications. I did not use the chipotle peppers, since we didn’t have any. I just added a few extra chopped jalapenos. I think this would be really good with some of the roasted ancho (or is it ‘pablano’ after they are roasted?) peppers that we have frozen from the farm. I also just used half a can of diced tomatoes instead of the called for tomato sauce.
Spicy Kale and Potato Soup
- 1 TB organic extra virgin olive oil
- 1 medium red onion, chopped
- 3 TB slivered garlic (about 9 cloves)
- 3 jalapeno peppers, minced
- 2 chipotle peppers in adobo, seeded and minced
- 1 1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
- 1 1/4 tsps salt
- 2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
- 1 can (8 oz) no-salt-added tomato sauce
- 2 TB organic balsamic vinegar
In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.
Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.
Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.
Kale is packed with vitamins. This soup (according to the recipe) is a good source of: beta-carotene, thiamin, vitamin B6, vitamin C, vitamin K, calcium, magnesium, potassium, lutein & zeaxanthin, quercetin, indoles, and capsaicin.
Next time, I will leave out the potatoes all together. They didn’t add any flavor, and they didn’t really absorb the flavor of the soup either. ?? But I will add wild rice in it’s place… this afternoon, I combined the left over soup with some cooked left over wild rice and it was awesome! So I would recommend cooking the rice and then adding it right before serving.
This soup would be perfect if you were sick with a sinus-y thing. Spicy and delicious!
Update! We tried this soup again, much closer to the exact recipe. The only change I made this time was the ancho/pablano chiles instead of the chipoltles. Otherwise, exactly as stated. It was SO good. Didn’t have the same potato problem, and the tomato sauce thickened it beautifully. Yum!
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Anisa- I tried this soup out on my in-laws a few weeks back and it was delicious!! I’m making it again tonight. Thanks so much for sharing the recipe. XO
Yay! So glad you like it! I’m so excited for you, by the way.
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