Kale doesn't exactly sound very fun or exciting. I promise though, it is far from a dud. It tastes super great if given the chance. One just needs the right recipe to make this veggie a winner. It has zero fat! Low calories! And contains fiber! Kale is the hat trick you didn't see coming! This plant based source of calcium is excellent for our bone health. It has magnesium, calcium and potassium which are minerals many of our diets need but gets left out. This is an absolutely delicious, warm and healthful way to shake down the winter chill while waiting for spring training to begin. Go Kale!
What You'll Need:
- 5 medium to large sized potatoes peeled and cubed
- 1 1/2 red peppers diced
- 1 bunch of kale rinsed and torn (I just use the leaves and tear away from stem)
- 1 medium to large yellow onion diced
- 1 head of garlic cloves roasted (Directions for roasting below)
- 1/2 cup fresh grated Parmesan plus some extra for sprinkling over the top of soup when serving
- 4 to 5 cups of vegetable broth or chicken broth - I used vegetable broth!
- 1 cup of milk
- 1 cup of yogurt plain of Greek
- 2 tablespoons olive oil
- 1 tablespoon of crushed red pepper flakes
- Salt and pepper to taste
How To Make It:
- Chop off the top of the garlic and set inside foil. Top it with a little olive oil and seal tightly with foil baking at 350 degrees for 30 minutes. Cool a minute then pop the cloves out of their shells and mash them with a spoon in a bowl and set aside
- To a large pot add the olive oil over medium heat and add and stir in the roasted garlic, onion and diced red pepper cooking til all the vegetables begin to soften and onion and garlic begin to change color
- Add potatoes and broth to the pot and turn temperature to high to get to a boil. Once boiling starts turn down to medium and cover with tight lid and continue boiling til potatoes are fork tender but not falling apart about 20 minutes.
- Using a potato masher; mash the potatoes just enough to add thickness to the soup but not completely mashing all of the potatoes.
- Then add the milk, grated Parmesan and Kale and continue cooking over medium heat for a few minutes longer.
- Turn heat off and stir in the yogurt, crushed red pepper flakes, salt and pepper to your liking. Serve with a little tablespoon of Parmesan on top and enjoy!!!