Potato kale soup seasoning ideas?

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Kathryn
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Potato kale soup seasoning ideas?

#1 Postby Kathryn » Mon Feb 06, 2006 1:53 pm

I've got some potatoes. I've got some kale. I decided to invent a potato-kale soup (with some garbanzo beans in, ' cuz I like them).

I've got the basic idea figured out, but need some suggestions for seasonings. (And, yes, I could look in a recipe book, but this is so much more fun!)

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Crash
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#2 Postby Crash » Mon Feb 06, 2006 4:03 pm

You could go simple with salt and pepper or more extravagant with seasoned salt, cayenne pepper, parsley, garlic, dill, basil, etc.

I know you only asked for seasonings, but I found this recipe if you're interested:

Tuscany Potato-Kale Soup

Ingredients (use vegan versions):

2 large containers vegan no-chicken broth
1-2t crushed red pepper flakes and/or pinch cayenne
5 stalks celery, cut up, including leaves if available
2 white or yellow onions, diced
3 lbs potatoes, scrubbed and diced, (skins on, any type, particularly Yukon gold)
1 bunch curly kale, washed, de-stemmed, chopped
1 can great northern beans, drained and rinsed
2 tablespoons minced garlic
2 tablespoons Bragg's Liquid Aminos (or tamari of choice)
1 tablespoon Spike seasoning
1 tablespoon seasoned salt, plus add'l salt if needed
2/3 cup vegan bacon bits
2 tablespoons yellow miso
1 teaspoon each celery seed, anise seed (fennel if no anise)

Directions:

Saute onion, celery, garlic with a little oil in large stock-pot over med heat until they become clear, but not browned. Add potatoes, spices, and Bragg's, saute for 1-2 min more. Add broth and miso while stirring. Add kale, vegan bacon bits, beans, and bring to a boil. Reduce heat, check seasonings, and cover. Cook until potatoes are tender.

Vegan sour "cream" may be added to individual servings, if desired. Also, I like to adjust all the seasonings as it slow cooks, particularly adding cayenne, anise, and salt. I actually also added pinches of Old Bay seasoning, cumin, and salt-free Spike, and served it with vegan parmesan sprinkled on top.

Preparation time: 3 hours
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Kathryn
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Location: Illinois

#3 Postby Kathryn » Tue Feb 07, 2006 4:46 pm

Thanks!

kylie
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#4 Postby kylie » Sat Feb 18, 2006 11:58 am

i'd go for some fennel seed, def. some garlic, some white peppa maybe some mustard and dill as well. are you making it with veg broth or a milk substitute? i made some kale soup the other day except i used lentils instead of taters, but some baby reds probly would have gone great in it. :tongue8:
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Kathryn
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Posts: 1484
Joined: Sun Dec 18, 2005 12:23 pm
Location: Illinois

#5 Postby Kathryn » Sun Feb 19, 2006 11:26 am

kylie wrote: are you making it with veg broth or a milk substitute?


I plan to use "unchicken broth" and cook the potatoes in it until they're soft, then blend them up with an immersion blender, then add the kale and continue cooking.


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