Summertime or not, I would have a hard time doing without homemade soup. Usually I make the kind that freezes well, but this one (whose green-veg texture would be destroyed in the freezer) is soooo good and so sinfully healthy that we eat it every second day until it has disappeared.
SWEET POTATO AND KALE SOUP
2 lbs sweet potatoes, peeled and cubed
1 onion, chopped (about 1 cup)
1 cup chopped carrot
1 tsp finely chopped garlic
8 cups vegetable stock (homemade if possible)
5 cups or so of chopped kale (de-stemmed)
freshly ground pepper
sea salt (optional)
Put the first five ingredients into a large soup pot (it will have to be able to hold the kale too), bring to the boil, cover and then simmer until the root vegetables are cooked - around 20 minutes, but test to make sure. Puree the contents of the pan in a blender, in batches if necessary. You may want to or need to add extra stock or water - it all depends on the size of your cubed veggies, the size and shape of your pan, and the heat at which you choose to simmer, but extra liquid will come out of the kale when it is added.
Return the partly made soup to the cooking pot, add the chopped kale, bring to the boil and simmer for 20 minutes or so or until the kale is tender.
Taste for seasoning and serve with huge hunks of wholegrain bread.
Photo Friday: Golden Gate Park
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