Spicy kale and potato stew with grated parmesan

Vegetarian, Soy Free

2 Servings, 350 Calories/Serving

A nearly effortless, yet full-flavored winter soup that features the superfood benefits of kale alongside hearty potatoes with added richness from onions, garlic and parmesan cheese.

Ingredients

  • 1 yellow onion
  • 5 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 16 ounces red potatoes
  • 8 ounces kale
  • 32 ounces vegetable stock
  • ¼ cup grated parmesan cheese

Instructions

1

Caramelize onions, prep veggies

Peel and thinly slice onions. Heat large soup pot on medium heat. Add 2 tablespoons olive oil. Once hot, toss in onion with a pinch of salt and cook on medium-low heat until onions have softened and slightly caramelized, about 10 minutes. Meanwhile: Cut potatoes in half and slice into ½-inch half moons.
*Peel and thinly slice garlic.
*Roughly chop kale.

2

Cook soup

Once onions have caramelized, stir in garlic and red pepper flakes and cook for about 1 minute. Stir in potatoes, kale, vegetable stock. Cover and cook on medium heat until kale has wilted, about 2 minutes. Uncover and stir to combine all the ingredients. Cook, stirring occasionally, until potatoes are soft and starting to fall apart, 15 to 20 minutes. Remove from heat.

3

Season and serve

Once pot is off heat, stir in parmesan cheese. Season with salt, to taste. Ladle into soup bowls and serve.

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