• 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 10 cloves garlic, chopped
  • 1/2 tablespoon red chile flakes or to taste
  • 1 1/4 teaspoons salt
  • 6 medium potatoes, peeled and diced into 3/4 inch cubes
  • 3 cups coarsely chopped kale
  • black pepper


Heat oil in soup pot; add onions, garlic, chile flakes, and salt; saute until onions are translucent.  Add potatoes and enough water to cover by 4 inches.  Bring to boil and cook, covered until potatoes are about half done.  Add kale and cook,  uncover until potatoes are tender about 10-15 minutes.  Puree soup in blender or food processor.  Season with pepper to taste.  Makes 6-8 servings.

From: Asparagus to Zucchini cookbook

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