Gosh, it’s been a while. Life has just gotten in the way of cooking new recipes and blogging about them!
But, I’ve got a delicious new one for you. I first had this as a part of a soup exchange. My friend Elizabeth contributed this soup (modified from the cookbook Appetite for Reduction) and it was fantastic so I thought I would give it a go. Turned out great – thumbs up from everyone in our house. I served it with my yummy bread and it made a filling meal.
- 1 large onion, chopped
- 6 large clove garlic, minced
- 1 Anaheim pepper, seeds removed and diced (I always wear disposable gloves when chopping any spicy pepper!)
- 1 large green bell pepper, chopped
- 1 Tbsp ground cumin
- 1 tsp oregano
- 4 cups veggie broth
- 1 lb potatoes, cut in 1/2″ cubes
- 1 lb tomatillos, chopped
- 1 lb kale, stems removed and finely chopped
- 1/4 cup green onions, chopped
- 1 cup (loosely packed) chopped cilantro
- 1 can white beans (mine were unsalted)
- 6 Tbsp fresh lime juice
- 1 tsp honey or agave
Saute onion in water/olive oil/broth until soft. Add garlic and both peppers. Saute for a few minutes more. Add spices, veggie broth and potatoes and simmer while you prepare the tomatillos. Then throw the tomatillos in and simmer for a few more minutes while you prepare the kale. Before adding the kale, use an immersion blender to coarsely puree the soup. Or, remove about half the soup and puree in a blender and return to the pot. Then, add the kale, white beans, and green onions and simmer until kale is tender. Add cilantro, lime juice and honey and stir well. Serve with bread.