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
  1. Rinse the kale well, taking care to wash off any sand or grit. Remove the thick center ribs, and coarsely tear the leaves.

  2. 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.

  3. Combine the milk, nutritional yeast flakes, and olive oil in a medium bowl.

  4. 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.)

  5. 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.

  6. Season the soup with salt and ground black pepper, to taste. Serve hot.
Nutrition Information
Calories: 151 Fat: 3 gm Carbohydrates: 26 gm Protein: 5 gm

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