We’ve had at least one bunch of kale in our weekly CSA box for the last month and I have kale growing in my SIP pot outside that is loving this transition into cooler weather. After doing cookie sheets of oven baked kale chips and tossing a handful of kale into morning smoothies I was excited to try something different with these greens.
Creamy Onion Soup with Kale
adapted from The Vegetarian Slow Cooker by Judith Finlayson
In a skillet over medium-high heat saute until soft and translucent:
4 onions, halved and sliced thinly
2 minced garlic cloves
4 whole allspice (I used a 1/2 tsp ground)
1 bay leaf (I used 2 fresh)
1 tsp grated lemon zest (I used a splash of lemon juice)
1/2 tsp ground black pepper
Saute for a full minute until the spices are very aromatic, then transfer to the slow cooker.
Add to the onion mixture:
4-5 cups of vegetable broth
3 potatoes, peeled and diced (I used red potatoes and left their skins on)
Cook in the slow cooker on low for 8 hours or on high for 4 hours or until potatoes are tender. Remove the whole allspice if used and the bay leaf.
1 tsp paprika powder
4 cups chopped kale, be sure to remove stalks
Cover and cook on high for 20-30 minutes, or transfer to a pot on the stovetop and cook at medium-high until the kale is tender. Using a stick blender, puree the soup until it reaches desired consistency. If kale is not tender it will wrap around the blades of the blender.
Serve with a dollop of sour cream or croutons.