A simple soup packed with vitamins and fiber. And if you’re not a fan of Kale, you can substitute chard, spinach or another milder green, or use a mixture.
1 Tbsp olive oil
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 large bunch Tuscan or curly kale, leaves stripped from stems and roughly chopped
1 small potato, unpeeled, diced
1 quart chicken or vegetable stock
juice of 1 lemon
salt and pepper to taste
Heat the oil in a large pot over medium-high heat. Add the onion and saute about 4 minutes, until the onion is softened and turning translucent. Add the garlic and stir another 30 seconds – don’t let the garlic burn.
Now add the kale, potato and stock. The liquid will not be enough to cover the kale; that’s okay. Bring the pot to a boil, turn down the heat, cover the pot, and simmer the soup about 20 minutes, until the kale is soft and the potatoes are cooked through.
Transfer the soup to the blender and puree, or use a hand-held immersion blender to puree the soup in the pot. Add the lemon juice and season with salt and pepper. Serve immediately.