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

Most cuisines in the world have a dish similar to this one – Americans call them “hash browns,” and Jewish cooks call them “latkes,” but the Swiss really take the prize with their “rösti” by adding their delicious salty, flavorful Gryuere cheese and a little green onion. Gruyere is a spendy cheese, so I cut the amount to 2 ounces and froze the rest of the 8 ounce block I had. This turned out to be serendipitous – the small amount of cheese still added tons of flavor, but wasn’t so oily as if I had added the whole block!

This superb potato dish is a bit tricky to get just right. There are two secrets to cooking a good Rösti: be sure to squeeze as much water as humanly possible from the grated potatoes to ensure a crispy outside and fluffy inside, and be patient and attentive to create just the right crunchiness on both sides of the Rösti.

SPRING VEGGIE RÖSTI

1 pound russet potatoes, peeled
1 tablespoon salt
2 ounces grated Gruyere cheese
1 bunch green onions, thinly sliced, tops included
A handful of frozen peas
1/2 red bell pepper, diced
2 tablespoons all purpose flour
2 tablespoons unsalted butter

Grate the potatoes on the large holes of a box grater. Rinse grated potatoes well in cold water and place in a bowl and toss with salt. Let stand 5 minutes. Rinse again and spread on a kitchen towel. Place another towel on top and then press with hands, removing as much water as possible. Toss potatoes with cheese, all vegetables and flour.

Heat a large heavy bottomed skillet (such as cast iron) to medium high heat. Add butter and let melt, coating bottom of pan. Add potato mixture evenly on bottom of pan, spreading to form about 1/2 inch layer. Immediately reduce heat to low.

Cook for 8 to 10 minutes, until bottom is becoming golden brown and crispy on bottom and top is looking opaque. Slide entire contents of pan out onto a cutting board, keeping entire disc intact. Carefully flip disc over with a large spatula, facing down in pan. Cook other side for another 5 to 8 minutes, until golden brown and crispy on bottom.

Serve immediately in wedges with a dollop of sour cream if desired.

– posted by Donna