A blog by ordinary people about living an extraordinary life

Farmer’s Market dinner: Kale soup

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 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.

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  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 5 cups of vegetable broth
  • 2 medium carrot, diced
  • 2 stalks celery, chopped
  • 2 red potatoes, diced
  • 3 cups of kale, stems removed, chopped very fine
  • 2 teaspoons of thyme, finely chopped
  • 2 teaspoons of sage, finely chopped
  • salt and pepper

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).

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This entry was posted on September 22, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , , .
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