I had the afternoon off for an appointment. After all that was taken care of I collapsed into a coma for almost two hours, woke up, procured a couple things from the store and came home to make some dinner.
This year, like last year, I am trying to emphasize vegetables in my diet. No, I’m not vegetarian (I still want to eat meat). I’ve learned I actually like vegetarian food and more oft than not you don’t need meat. Regardless, last week I decided I wanted to try a couple recipes with kale. Unfortunately, I forgot actually add the kale to said recipe and subsequently had a container of the green leafy stuff that I didn’t want to waste. So I added it to my veggie lasagna and tonight I made some awesome soup with it.
Kale and Veggie Soup
Ingredients:
1 Tbs butter
3-4 cloves of garlic (really)
2 sweet potatoes
a few fingerling potatoes
some cauliflower
3 cups veggie broth
thyme
salt and pepper
onion powder
red pepper flakes
Cook the butter and garlic for a few minutes. According to my “template” recipe, don’t brown the garlic. Add the broth and potatoes and cook for awhile. When the potatoes start to get soft, but not all the way cooked add the cauliflower. Add some of the spices to your liking. I would probably use onion in the step with the garlic next time, but this worked too.
Finally when all that is cooked, add the kale and let that cook for a bit so it wilts. Presto!