I can't believe it's the end of the weekend already! I have to say, it's been a very relaxing few days. After Green Festival yesterday, Evan and I settled in to watch golf - which continued into today. It was such an exciting final round at The Masters - so, SO fun to watch!
Quick reminder: you have until tonight to enter my organic giveaway. I'll pick a winner tomorrow.
Alright - I have a comforting soup recipe to share with you tonight. I've stated my love for soup before, and I'll say it again: I love soup. It's really just comfort in a bowl!
I've received a few questions about using CSA vegetables and if any ever go to waste. I talked about this topic in a previous post in regards to the fruit we receive, but I'll quickly touch on it for vegetables. I'm a firm believer in planning meals each week. Once I get the list of fruit and vegetables for the coming week, I compile a list of meals that use those specific vegetables.
This Potato-Kale Soup helps prove my point. Potatoes, kale and onions were in our CSA box last week, and I found this recipe that used these three ingredients. It can take some time to hunt down recipes for all the produce, but it's worth it in the end - and we hardly ever waste vegetables. I use sites like My Recipes and All Recipes to search for ingredients, and they help provide a lot of inspiration.
While spring is definitely upon us, this soup is very refreshing and light. I added a little parmesan cheese and chia seeds for garnish - they were great additions!
Adapted from: My Recipes
2 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, minced
4 cups low-sodium chicken broth
2 cups coarsely chopped potatoes
1/4 teaspoon salt
3 cups kale, chopped
1 teaspoon dried basil
1/2 teaspoon rosemary
Heat oil in a stockpot over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in kale, basil and rosemary. Cover and simmer 10 minutes or until kale is tender.
Yield: 3 servings