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Spicy Kale Soup


What better way is there to endure an ice storm, than make a pot of soup? Not that I need an excuse to make soup, I just seem to enjoy it even more during nasty weather. There was some kale in the fridge so I decided to make the Spicy Kale Soup from Vegan Fire and Spice. I changed the recipe a bit — I didn’t have red-skinned potatoes in the house so I used Yukon Golds. Then there were some white beans that I wanted to use up so I subbed those for the kidney beans called for in the recipe. I’ve actually made this soup with chickpeas on another occasion and that works great, too. All in all, this is a very easy and versatile recipe — hot and brothy, and perfect for a chilly day. A final splash of sherry takes it to the next level.

Spicy Kale Soup

Adapted from Vegan Fire and Spice.
2 teaspoons olive oil
1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, minced
2 Yukon Gold potatoes, diced
5 cups vegetable broth
1 teaspoon salt (more or less, depending on the saltiness of your broth)
1/2 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes (or to taste)
1 bay leaf
5 cups chopped fresh kale
2 cups cooked white beans
Splash of sherry
Heat the oil in a large pot over medium heat. Add the onion and carrot. Cover, and cook until softened, about 7 minutes. Add the garlic, potatoes, broth, salt, oregano, red pepper flakes, and bay leaf. Simmer for 20 minutes. Stir in the kale and cook until tender, about 15 to 20 minutes longer. Add the beans and a healthy splash of sherry and simmer just until heated through. Taste to adjust seasonings. Remove the bay leaf before serving.
Serves 4

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