This is another quick ‘n’ easy vegetable soup. I hadn’t make a vegetable soup with kale before, but this was delicious, my new fave, and I’ll certainly make it again.

As with most “creamy” vegetable soups, you have a couple of options as to how to make it creamy. You can add actual cream — or half ‘n’ half or milk — but I usually substitute potatoes. Once the soup is blended, the gluten in the potatoes stretches and gives it that creamy texture.

Ingredients:

• 2 Tbsp. oil
• 2 cloves garlic, finely chopped
• 1 medium onion, diced
• 2 medium potatoes, peeled and cubed.
• 3 C. stock of your choice (as always, I prefer chicken stock)
• 3 handfuls of kale, chopped
• Pepper

Method:

Heat the oil, and over medium heat, sauté the onions, stirring often, for 4-5 minutes or until soft:

Add the garlic and stir continuously for another minute. Add the stock and potatoes, and pick out those pesky burnt onion bits, which thankfully always float:

Bring to the boil and cook for 10 minutes.

Now add the kale:

Okay, you might have noticed. This wasn’t the freshest kale, and bits of it had turned yellow. But in the end, that didn’t make a difference.

Continue cooking for another 10-15 minutes, until the potatoes are soft, and the kale pretty soft too:

You can use an immersion blender or t’ regular kind:

This is a vegetable soup that will end up very “pureed,” and doesn’t need to be strained after blending:

Add any garnishes you like — roasted sliced almonds or sunflower seeds are nice — but I just used some scallions:

Not only is it pretty, but have I mentioned that this is the best cream of vegetable soup I’ve made? Double yum!

-R