Curried Potato, Apple and Kale Soup

Happy New year from Fab Frugal Food!

There are many foods that traditions say usher in a year of prosperity and health. This flavorful soup recipe features one of my favorite New Year’s foods – kale. (Green represents prosperity as in Big Bucks!) This soup has layers of flavor and has that smooth, comfort-food feel.  A bonus: It is easy and healthy, too. Kale is one of the healthiest foods there is per calorie – the saying should not be “an apple a day,” but “a bunch of kale a day” keeps the doctor away. BOTH fabulous and frugal to boot!

I love the way the sweetness of the apples counters the bitterness of the kale. The potatoes make the whole soup creamy and comforting. If you don’t have apples on hand, you can still make this soup with just onions, potatoes and kale, but add a tablespoon or two of honey to counteract the kale’s bitterness.

Don’t forget to stir in a tablespoon of vinegar just before serving. My grandma used to do this with soups and I always wondered why. Now I know: FLAVOR! The vinegar (I like just plain old apple cider variety for this soup) adds a kind of richness (translation for you foodies out there: “umami”) and depth that takes this soup instantly from average to **WoW***  Adding it right before serving keeps the tang of the vinegar.

CURRIED POTATO, APPLE AND KALE SOUP

Prep Time 20 minutes
Cook time 30 minutes

Serves 4 to 6

1 large white onion, diced
2 pounds Yukon Gold or Russet potatoes, peeled and diced (about 8 cups)
2 tablespoons canola oil
2 Golden Delicious apples, peeled and diced
1 large bunch kale, stems removed and diced (about 8 cups total diced)
4 cups vegetable stock
1 tablespoon Tabasco sauce
1 tablespoon curry powder
Salt and pepper to taste
1 tablespoon apple cider vinegar

Saute the onion and potato in oil in a large stockpot over medium high heat for about 5 minutes, until softened. Add in apples and saute another 5 minutes. Add in all remaining ingredients except vinegar. Simmer slowly for 20 minutes.

Blend half of soup mixture in food processor or blender until smooth. Add back in to pot. Remove from heat and stir in vinegar. Serve warm.

Other great food bloggers kale soups recipes:
Kale and Roasted Vegetable Soup, Simply Recipes
Sausage and Red Russian Kale Soup, Kalyn’s Kitchen
Kale and Apple Soup, The Kitchen
Kale White Bean and Sausage Soup, Cheap Healthy Good
Kale Barley Soup, Health Nut

– posted by Donna

Well, that’s what my garden unexpectedly said to me earlier this week (does anyone even remember that early net reference?). I had given up on my rough draft attempt at a garden months ago, having produced only a few tomatoes, three enormous zucchini, and some herbs and lettuce. The paltry kale that had come up way back when had withered and died already. But lo! Mother nature gave me a reprieve, and I suddenly had a bounty of delicious greens to work with.

After simply sauteeing a bunch with garlic, I decided to make one of my most nourishing winter staple comfort foods: colcannon. It’s frequently made with cabbage, but kale is a legitimate variation, and I absolutely adore it. My version, honed over time, foregoes the cream and is actually vegan unless you decide to add in optional cheese at the end (which I confess I usually do, but it’s still mighty tasty without, in the more traditional version). It’s often made with leeks, which you could certainly use, but I substituted a large onion instead, to get maximum base flavor with minimal cost. I’ve also streamlined this recipe so as to use minimum pots with maximum efficiency.

KALE-CANNON

2 lbs potatoes – approximately 6 large ones (I prefer Yukon Gold), quartered*
1/4 cup white vinegar
large bunch kale, stemmed and coarsely chopped
1 tablespoon olive oil
1 large onion, diced
1 cup vegetable broth
1/8 teaspoon fresh nutmeg
salt and fresh black pepper to taste
1/2 cup sharp Irish cheddar (optional)

Cover potatoes with salted water and vinegar in a large pot and bring to a boil. Once it’s boiling, set the timer for 1o minutes and then add the kale, cooking for another 10. Drain pot and return to the stove, making sure it’s free of debris. Add olive oil, reduce heat to medium-high. When oil is hot, add onions and saute until softened and starting to brown a little. Add potatoes and kale back in, then pour in the vegetable broth and start a-mashin’.  I like leaving the texture a little chunky, but go with your preference. Season with nutmeg, and add salt & pepper to taste. If serving with cheese, mix it in just before serving.

Other colcannon renditions:

Karina’s Kicked-Up Colcannon
Colcannon Puffs (vegan)
Colcannon Purses with Parsley Sauce
Bubble & Squeak-style

*I also prefer leaving potatoes unpeeled, as a general rule, for both nutrition and texture, but if you prefer a purer white and don’t mind the work, knock yourself out!

– posted by Anne