A blog by ordinary people about living an extraordinary life
This weekend we headed to the Wakefield Farmers Market and saw some huge bunches of kale at the Flats Mentor Farm table. So why not pick up a few more items and make a delicious kale soup? Like many dark, leafy greens, kale is a definite super food, and a super food you may not be eating enough of. Did you know that pound per pound, kale has more iron than beef? Kale is also high in antioxidants, omega-3 fatty acids and calcium. This soup (which we found the recipe for at wwfoods.com) is a super easy recipe, and can certainly be tweaked to make it your own. Gotta say, Meg did a great job putting this together tonight.
In a stockpot, add a tablespoon of stock and warm over medium heat. Saute the onion for about 5 minutes, until slightly soft. Add the garlic and cook for another minute. Add the broth, carrots, and celery. Bring to a boil, then turn down the heat and simmer for 5 minutes. Add the potato and cook for 15 minutes. Add in the kale, thyme, sage, salt and pepper, simmer for 5 minutes. Turn the soup off, allowing it to cool for 5 minutes or so before serving.
This recipe makes 4 servings, so we packed up 2 servings for lunches this week (one less thing to put together in the morning before work).