Potato & Kale Soup

Here's a great winter warmer and a solution to the problem of "Oh-so-much-kale-in-the-CSA-box-this-week!" 

Based on a Portugese favourite, this filling meal traditionally uses chorizzo sausage to add a little spice. Here I've substituted that with some red pepper flakes to give a slight kick but without the meat. I don't generally deal in quantities because I prefer to throw things together and let my tastebuds decide along the way. Seasoning particularly should always be used 'to taste'.......your taste! Don't be afraid to grab a teaspoon and test the flavor as you go along.

Potato & Kale Soup

1 tbsp olive oil

1 onion, diced

Chicken/Vegetable broth* - enough to cover potatoes

Potatoes - probably about 3lbs, peeled and diced

1 garlic clove, crushed

Kale - however much you have (it cooks down), ribs removed and leaves thinly sliced

Red pepper flakes, crushed

Salt/pepper

Dash of cream*

Heat the oil in a large heavy bottom pan. Saute the onions until they soften. Add the diced potatoes stirring continuously to prevent sticking. Add the chicken/vegetable broth, the garlic and the red pepper flakes. Cover and bring to the boil. Reduce the temperature and simmer the potatoes until they're almost cooked. Mash down slightly with a fork or potato masher, then add the kale. Cover and cook for another 5 minutes until kale is done. Add a little cream and season with salt and pepper to taste.

Serve with crusty wholemeal bread and grated mature cheddar cheese* (Coastal Cheddar is good).

* Those sensitive to MSG need to source these products carefully. Look for cream and other dairy products that contain no carrageenan or additives.