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?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

The soul of our quest for the simple life reflects a need to re-establish control of our lives.

~Peter Fossel
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