When I saw this recipe from Saveur I started craving soup. I looked around a bit and also found this one. Tuscan or Brazilian? Either way its delicious. I based this recipe roughly on both of those. Also, I had really planned to make croutons from some stale ciabatta bread but it had gotten too hard… so… breadcrumbs instead!
- 1-2TBS butter
- 1 TBS olive oil
- 1/2 tsp mustard seeds
- 1/2tsp fennel seeds
- 1/2 yellow onion, chopped
- 3 cloves garlic, chopped
- 3 potatoes, chopped (I used 2 yukon gold and 1 russet)
- 2-3 c Imagine brand “no chicken” vegetable broth
- chopped kale- a bunch (10 big leaves, stems removed)
- 1/2 tsp red chili powder
- 1 tsp chopped fresh rosemary
- 1tsp dried italian herb blend
- salt, pepper
- rice vinegar (a sprinkle)
- freshly grated parmesan or stravecchio (or nutritional yeast for vegan)
So begin by heating the butter and olive oil together and add the mustard seeds, then fennel seeds. I really love the fennel in this! Toss in the onions and stir them around, followed by the garlic. Let them get translucent while you chop the potatoes. Add them to the party once the onions are cooked enough (mine started to turn golden brown). Add the broth or water enough to cover the potatoes, cover, bring to a boil, then reduce to a simmer. Cook about 15-20 minutes or until the potatoes are tender. Press your wooden spoon around to break up some of the potatoes. Toss in the additional herbs and spices and add the kale. If needed add some more broth. Cover again and cook a few minutes. At this point I felt it needed something to “perk up” the flavors. I was considering lemon juice, then I remembered the vinegar. It really did brighten the dish! Garnish with grated cheese.
JF feels it needs something crunchy (blasted crouton fail!), but we both thought it was still really good and perfect for a cool fall day. Makes 4 small bowls or 2 large ones.
Submitting this to Bookmarked Recipes!
And also to My Meatless Mondays !