Monday, January 30, 2012

Kale Parsnip Potato Soup

Week 3 of my Organics to You Box! This soup was inspired by three of the start ingredients: Kale, Parsnips, and Potatoes (hence the post title!)

Also used: onion and leeks.

I love being inspired by fresh, local produce. Having beautiful local greens and veggies almost demand that you make something healthy with them. I just wouldn't feel right about frying or microwaving this food - it's just too clean and pretty!

Hence the soup! What a fabulously healthy recipe. I left my dad and step-mom a giant tupperware bowl full with very demanding instructions that they eat it because it "is good for you."

There is almost nothing more satisfying that a BIG bowl of homemade soup. It has to be one of my top favorite comfort foods (also making the list: creamy polenta and any kind of berry pie).

Kale Parsnip Potato Soup
Prep time: 30 minutes
Cook time: 1.5-2 hrs (mostly inactive)
Serves 6 to 8
  • 2 tsp olive oil
  • 1 medium yellow onion, diced
  • 1 leek, diced (use all parts!)
  • 6-8 cloves of garlic, sliced thinly (you can add more if you love garlic like me)
  • 2 medium white potatoes, cut into chunks (I didn't remove the skin but feel free to)
  • 1 medium sweet potato, cut into chunks
  • 2 large carrots, cut into chunks
  • 2 large parsnips, cut into chunks
  • 4 cups (one box) of your favorite veggie broth (I use Pacific or Trader Joes)
  • 4 additional cups of water + 2 bouillon cubes
  • 2 tbsp Italian seasoning
  • 2 tsp paprika
  • 2 tsp curry seasoning
  • 1 tbsp hot sauce of your choice
  • 1 LARGE head of kale, chopped
Heat olive oil in a large soup pan (very large - as large as you can muster) over medium/low heat. Add in onion and leek and allow to soften up for about 5-10 minutes. 

Add garlic, potatoes, carrots and parsnips and saute for another 10 minutes or so (add in veggie broth to keep veggies from sticking/help to soften as necessary.

Dump in veggie broth and water and bring everything to a boil.

Add in bouillon cubes and spices, cover pot, reduce heat to medium low and allow to simmer for anywhere from an hour to two hours depending on your time frame.

Ten minutes before the soup is ready, stir in your chopped kale and allow to reduce for the final ten minutes or so (you want it to be soft but not soggy).

Serve up a HUGE bowl (or two in my case) with freshly baked bread of your choice and enjoy a healthy and satisfying local meal :)

Live long and prosper!

    1 comment:

    1. I have made your soup a couple of times and it is a hit with everyone. I meant to make a comment awhile back, but for anyone looking for a unique soup recipe- give this a try. Where I live, it is a cold day and am sure it is going to warm up after a bowl of your soup.