Creamy Kale Soup - 10g Carbs, 1g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 10%) - Veggie
1 large potato
1 garlic clove
4 cups light colored stock -- or water
5 ounces kale leaves -- stripped from stalks
1 teaspoon fresh marjoram -- or oregano, or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
Peel and roughly chop the potato; peel the garlic clove. Simmer both in 2cups of the stock until soft, about 10 minutes; cool slightly. Rinse the kale, shake off the excess water, roll up a few leaves at a time, and chop them. Cook the kale in the remaining stock with the marjoram and bay leaf until tender, about 10 minutes. Remove the bay leaf.Puree the potato, garlic, and stock together; mixture will be thick. Stir it into the simmering kale, season with salt and pepper, and heat through. Serve immediately.
Makes 4 servings
Time: 30 min
Author Note: Kale soup, a Portuguese specialty, is frequently spiced with sausage or thickened with cream. Here, however, its assertive flavor is complemented by marjoram, and pureed potato adds a pleasant texture without fat or [favorites].
Other greens to use: Broccoli raab, collards, mustard, turnip
Source: "Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi): "Oct 2012"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (7.6%calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2165mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat
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