Curly Kale Soup
A solution to the problem of: Too much kale and not enough time.
Courtesy of The Big Book of Quick & Healthy Recipes: 365 Delicious & Nutritious Meals in Under 30 Minutes, Published by Hearst Books / Sterling Publishing ©2007.
INGREDIENTS
2 tablespoons olive oil
1 teaspoon turmeric
1 small leek, sliced
1 small carrot, sliced
1 small parsley root, quartered and sliced
1 potato, quartered and sliced
1 bay leaf
1 tablespoon wheat flour
4 1/3 cups vegetable stock
2 cups curly kale, chopped
salt and black pepper to taste
PREPARATION
1. Gently heat the oil in the saucepan. Add the turmeric and the leek, followed by the carrot, parsley root, potato, and bay leaf.
2. Stir-fry for 2 minutes over a medium heat. Sprinkle the flour into the pan and stir until the vegetables are coated in flour. Continue to stir while you add the stock and bring to a boil.
3. Simmer for 10 minutes. Add the curly kale and boil for a further 5 minutes. Season and serve with croutons.
NUTRITIONAL INFORMATION
Calories: 315
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