Potato and Kale Soup

Makes 4 servings.

Ingredients:
  • 1 pound potatoes, peeled and sliced
  • 1 large onion, peeled and chopped
  • 1 bunch of kale, destalked and sliced
  • salt and freshly ground black pepper
  • 4 tbsp olive oil


Method:
    Place sliced potatoes in a large saucepan and cover with cold water, bring to the boil and simmer until cooked. Puree the potatoes and return to the saucepan, add sufficient water to make a thin liquid. Bring liquid back to a boil and add the chopped onion and sliced kale. Season to taste, noting that the soup should be 'peppery and allow to simmer for 15 minutes. Serve in soup bowls and pour a tablespoon of olive oil on top of each serving. Enjoy.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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