Kathryn Posted February 6, 2006 Share Posted February 6, 2006 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!) Link to comment Share on other sites More sharing options...
Crash Posted February 6, 2006 Share Posted February 6, 2006 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 Link to comment Share on other sites More sharing options...
Kathryn Posted February 7, 2006 Author Share Posted February 7, 2006 Thanks! Link to comment Share on other sites More sharing options...
kylie Posted February 18, 2006 Share Posted February 18, 2006 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. Link to comment Share on other sites More sharing options...
Kathryn Posted February 19, 2006 Author Share Posted February 19, 2006 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. Link to comment Share on other sites More sharing options...
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