Vegetarian kale recipes Ingredients
PRIDE of ERIN SOUP
Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 6 cups
COMBINE in a LARGE BOWL, COVER, LET REST 5 MINUTES, DRAIN.
Boiling water to cover
16 ounces chopped cabbage (I used a bag for coleslaw with bits of
carrot)
1 medium potato, skin on, diced (confession: I had no potatoes, used
the potatoes from a can, yes, a can of stew vegetables, they worked
fine!)
2 cups chopped kale or other leafy green (I also added a cabbage sprout)
HEAT JUST TO BOILING IN THE MICROWAVE
2 1/2 cups chicken broth
2 1/2 cups skim milk
SEE DETAIL
1 tablespoon unsalted butter
1 teaspoon caraway (delightful with cabbage, the inspiring recipe
called for 1/2 teaspoon mace)
1 large onion, diced
2 tablespoons flour
DETAIL: In a large pot or Dutch oven, melt the butter with the caraway. Add the onion and let soften, stirring often. Stir in the flour, let cook 1 minute. Stir in the drained cabbage mixture and stir well to blend. Add the hot liquid. Adjust heat to maintain a slow simmer (this took several adjustments, you don't want the milky mixture to boil) and cook til cabbage is cooked, about 20 minutes. Do a few spurts with an immersion blender, creating a creamy base but leaving texture and chunks.
TRANSFER TO BOWLS & GARNISH
2 tablespoons chopped chive (for garnish)
Bits of a stinky cheese (for garnish)
NUTRITION ESTIMATE
Per Serving: 171 Cal (15% from Fat, 21% from Protein, 64% from Carb);
9 g Protein; 3 g Tot Fat; 2 g Sat Fat; 29 g Carb; 4 g Fiber; NetCarb25;
238 mg Calcium; 2 mg Iron; 343 mg Sodium; 8 mg Cholesterol; Weight
Watchers 3 points
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