Kale and Vegetable Soup

I find nothing more satisfying than a hot bowl of brothy vegetable soup when I'm trying to shake off winter and a head cold at the same time. Not much appetite, even less energy… you know the routine. There's no better cure than a hot bowl of broth and vegetables to warm up a cranky stomach and to keep the effort of cooking to a minimum. Chop and toss the ingredients in the pot as the broth is heating, and you've got a delicious and nourishing trouble-free dinner for any invalid. The steam from the soup filling the kitchen is invigorating by itself.

The bean stock left over from the cannellini bean sauce and herbed tomato sauce over carrot rice was the perfect — and convenient — base for this soup, but any vegetable stock will make a really nice soup too. My bean stock was already garlicky, so if you're using another vegetable stock add another clove or two of garlic, since garlic not only goes so well with kale but is good for colds too.

Kale and Vegetable Soup

Recipe by Lisa Turner Published on April 10, 2008 A simple, warming and comforting bowl of nourishing kale and vegetables in a seasoned broth Print this recipe Ingredients: 2 cups bean or vegetable stock 4 1/2 cups water 2 dried whole red chilies 2 large potatoes, chopped 1 large onion, chopped 1 clove garlic, minced 1 large carrot, sliced 1 celery stalk, sliced 1 lb (450 g) kale, trimmed and chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: Bring the stock, water, dried chilies, potatoes, onion and garlic to a boil in a large saucepan or soup pot. Reduce the heat to moderate, add the carrot and celery, and keep at a slow boil until the potatoes are tender, about 15 minutes. Remove the chilies and stir in the kale. Cook for another 5 minutes or until the kale is tender and wilted. Remove from heat, and stir in salt and pepper to taste. Serve nice and hot in your favourite soup bowl, with slices of fresh buttered bread on the side. Makes 6 to 8 servings