Ingredients

The following ingredients have 8 Servings
  • 1 small yellow onion, cut into ¼-inch dice (about 1 cup)
  • 4 medium garlic cloves, minced (about 2 tsp)
  • 1 dried bay leaf
  • 1 (3-inch) cinnamon stick
  • 6 cups low-sodium vegetable stock
  • 2 lb potatoes (any variety), cut into ¾-inch dice (about 8 cups)
  • 1 carrot, peeled and sliced ¼ inch thick (about ½ cup)
  • 1 bunch kale, stems removed and discarded, leaves shredded (about 4 cups)
  • Sea salt
  • ⅛ tsp ground black pepper

Instruction

  • Combine onion, garlic, bay leaf and cinnamon stick in a large pot or Dutch oven. Add ¼ cup water and sauté over medium-low heat for about 10 minutes, stirring occasionally, until the onion is tender, adding 1 to 2 more tablespoons of water as needed to keep the vegetables from sticking to the pan. Add stock, potatoes and carrot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until potatoes are tender when pierced with a fork. Remove cinnamon stick and bay leaf. Using a potato masher or a hand blender, coarsely mash vegetables, leaving the soup chunky. Add kale and 1 to 2 cups water, or enough to make a soupy consistency, and cook for 5 to 10 minutes, until kale is cooked to your liking. Turn off the heat and stir in salt to taste and pepper. Serve warm.