Is there some unspoken food-blogging rule that you cannot post moss-colored soups?
If so, I am guilty as charged.
Add to that, I topped it with some extraneous pomegranate seeds, in an attempt to make it prettier.
Please don’t un-friend me just yet. I’m breaking this hypothetical moss-colored soup rule to contribute to the betterment of society.
How so, you may ask?
Well, there’s kale. Which, since it’s in-season and excessively nutrient-dense, we should all be eating. Kale consumption = healthier society.
Two – It’s chilly outside, and it seems that chill has lurked inside your bones. Which means you could likely use an immune-boosting soup (with superfoods like kale + turmeric + ghee) to warm up. Immune-boost = cold-free environment.
And finally, this soup is delicious enough that my 18-month old devours it. Which means I can help children eat kale and therefore warm parents’ hearts. Kids eat their veggies = happy families.
True, it’s hard to adore dark green soup like you would an overtly pretty smoothie bowl. But it’s the inside that counts, right?
This recipe infuses kale with ghee and spices. I’ve tried it with olive oil and butter, and though it’s still delicious, nothing can substitute the flavor you get with ghee.
Otherwise, this soup is very adaptable.
- Throw in leftover veggies if you wish.
- Vary the spices according to taste.
- Leave the kale recognizable, if children don’t protest.
- Top with something crunchy, pomegranate if you’re like me and want to make it Instagram-able.
It’s also a breeze to make. Just sauté some chopped kale, boil a potato in chicken stock, and throw it all in a blender. Who knew contributing to the greater good of humanity could be so easy?
Curried Kale and Potato Green Soup
- 2 tbsp ghee
- 2 russet potatoes peeled and cut into thin slices to make them boil faster
- 1 quart 32 fl oz chicken stock
- 1 bunch ½ pound organic red or green kale, stems removed and roughly chopped using your hands
- salt to taste
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/8 tsp turmeric powder
- 1/8 tsp black pepper powder
- pinch cayenne or red chilli powder
In a large saucepan, heat the ghee over medium heat and add the kale. Cook until the kale is soft and dark, about 8-10 minutes.
Lower the heat to the lowest setting, add the spices and sauté for about 15-20 seconds. Remove the kale from the pan and set aside.
In the same pan, add the chicken stock and chopped potatoes. Raise the heat to high and bring to a boil, and then lower the heat and allow the potatoes to simmer until cooked, about 10 minutes. Add the kale and salt.
Transfer the contents to a blender and blend until smooth and uniform. Serve with crackers, croutons, or anything else to add some crunch!