RECIPE: Kale and Potato Soup with Red Chilies (Greens cookbook)


1 bunch kale
3 tbsp virgin olive oil
1 medium red or yellow onion, diced into ½ inch squares
6 cloves garlic, peeled and sliced
1 small dried red chili, seeded and chopped, or ½ tsp chili flakes
1 bay leaf
1 tsp salt
4 medium red potatoes (about 1 pound), scrubbed and diced into ½ inch cubes
7 c water or stock
2 tsp nutritional yeast (optional) *
2 cans white beans *
Non-fat sour cream (optional)

* MY VARIATIONS: To add extra flavor I added 2-3 teaspoons of Seitenbacher vegetarian broth powder. Add this powder to taste, like you would add salt. Also, to give the soup some “meat” I added the white beans after pureeing the soup with my hand blender. To let the flavors develop I recommend making the soup in the morning or the day before.

Using a sharp knife or kitchen shears cut the ruffled kale leaves off their stems, which are very tough and take a long time to cook. Cut the leaves into pieces roughly 2 inches square, wash them well, and set them aside.

Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf, and salt, and cook over medium-high heat for 3 or 4 minutes, stirring frequently. Add the potatoes and the yeast, if using, plus a cup of the water or stock. Stir together, cover, and cook slowly for 5 minutes.

Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, and then simmer slowly, covered, until the potatoes are quite soft, 30 to 40 minutes.

Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or puree a cup or two of the soup in a blender and return it to the pot. This will make a unifying background for the other elements.

Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the flavors to further develop. If desired add a spoonful of non-fat sour cream.

Serves 4 – 6.

FYI – this soup was served as part of a vegetarian dinner with Lindsay Wagner…yup the Bionic Woman! Click here to see the entire menu.


7 comments on “RECIPE: Kale and Potato Soup with Red Chilies (Greens cookbook)

  1. rachsmith says:

    Oh my goodness, what beautiful photography. This is the exact sort of hearty recipe I LOVE…it might just become supper tonight. Thanks for the inspiration!


  2. What a great recipe and stunning photo too! Just back from a trip to Asturias and this really reminds me of a soup they eat a lot there called Pote Asturiano…delicious 🙂


  3. meelswa says:

    Thank you! It was hard to make this soup “attractive” since it’s not really colorful. I saturated the red a little bit to bring out the potato skin and red chili flakes. It is really tasty and healthy. I also make my own lentil, kale and sausage soup which I need to photograph and post one of these days. Hmmm…Asturias. I’m pretty good with geography but, I need to look that one up!! Thanks for stopping by!!


  4. Oh wow! What an amazing photo, this dish look amazing.


  5. Crissy says:

    Although I would’ve preferred if you went into a little bit more detail, I still got the gist of what you meant. I agree with it. It might not be a popular idea, but it makes sense. Will definitely come back for more of this. Great work


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