Kale & Potato Soup
A smooth and creamy fall soup that warms your insides and leaves you satisfied. I absolutely love the cheery green colour and the subtle flavours of coconut and curry highlighted in this bowl of goodness.
3 TBSP coconut oil
1 large onion, chopped
4 large potatoes, chopped (I left the peel on ... more fiber, and it goes against my grain to peel garden veggies!)
1-2 heads of kale, de-stemmed and chopped (more livens the vibrancy of the green, less makes it a bit of a subtler shade)
6-7 c bone broth, vegetable or chicken stock or water with chicken or veggie bullion cubes added
1.5 c coconut milk
2 tsp Madras Curry Paste
1) Heat the coconut oil in a large pot on medium high heat. Add the onions and potatoes and sauté until golden, about 7 minutes. Season with salt and pepper and then add the bone broth, stock or water with bullion. Bring to a simmer, and simmer covered, for 10 minutes.
2) Transfer the soup into a high-speed blender, add the Madras Curry Paste and blend until velvety smooth.
3) Pour the soup back into the pot, stir in the coconut milk and heat through. Feel free to adjust the thickness of the soup by adding more coconut milk or broth/stock. Season with salt and pepper to your liking.