Creamy Kale & Potato Chowder
Yield:: about 7 cups
Potatoes and kale- a match made in culinary heaven. You'll be surprised how thick and full-flavored this nutritious soup is. Nutritional yeast contributes a rich, buttery flavor without using butter or other dairy products.
- 4 cups chopped or torn kale leaves, firmly packed
- 4 cups diced, peeled potatoes
- 3 cups water
- 1 cup chopped onion
- 4 cloves garlic, minced or pressed
- 1 ½ cups low-fat, nondairy milk
- 3 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
- 1½ Tablespoons olive oil
- salt and ground black pepper, to taste
- Rinse the kale well, taking care to wash off any sand or grit. Remove the thick center ribs, and coarsely tear the leaves.
- Place the kale, potatoes, water, onions, and garlic in a 4½-quart saucepan or Dutch oven. Bring to a boil, then reduce the heat to medium. Cover the saucepan with a lid, and simmer the vegetables, stirring occasionally, for 30 minutes or until the kale is very tender.
- Combine the milk, nutritional yeast flakes, and olive oil in a medium bowl.
- Puree the soup in batches. To do this, transfer a small portion of the cooked vegetables, some of the cooking water, and a small amount of the milk mixture to a blender. Process each batch until the mixture is completely smooth. Pour the blended soup into a large mixing bowl. Continue processing the rest of the soup in a similar fashion. (See instructions for blending hot liquids and batch blending on p. 124.)
- Rinse out the saucepan and return the blended mixture to it. Place the saucepan over medium-low heat, and warm the soup, stirring often, until it is heated through.
- Season the soup with salt and ground black pepper, to taste. Serve hot.
Calories: 151 Fat: 3 gm Carbohydrates: 26 gm Protein: 5 gm