Creamy Onion and Kale Soup

What better way to fend off the winter chills than with a warm, creamy soup?  I use a food processor for this recipe, but a blender (or perhaps a good dicing technique) will work just as well.

creamy onion soup with kale


4 onions
2 cloves of garlic
2 ml (1/2 tsp) cracked black peppercorns
1 bay leaf
4 whole allspice
1.25 L (5 cups) of vegetable broth
3 medium potatoes, peeled and quartered
5 ml (1 tsp) paprika (dissolved in 25 ml (2 tbsp) of lemon juice)
1 L (4 cups) chopped kale

Slice onions and garlic.  Place saucepan over medium heat.  Add onions and garlic to saucepan and cook, stirring until softened.  This will take about 5 minutes.  Add peppercorns, bay leaf, and allspice and cook, stirring, for 1 minute.  Add broth and potatoes and stir well.  Cover and bring to a boil.  Reduce heat and simmer until potatoes are tender, about 20 minutes.  Discard bay leaf and allspice.  Stir in paprika/lemon juice and kale.  Cover and cook until kale is tender, about 10 minutes.  Place a strainer over a large bowl and strain soup.  Transfer solids to food processor and add 1 cup of the liquid.  Puree until smooth.  Return pureed solids to saucepan and stir in remaining liquid.  Reheat.  Creamy, yummy, and vegan!


2 thoughts on “Creamy Onion and Kale Soup

  1. Looks delicious and so nutritious. Reminds me of the raw sweet potato and kale soup I used to make before my blender broke. Thanks for posting.

  2. Nice use of seasonal ingredients! Because kale, onions and potatoes are all cool season crops this is an excellent recipe for gardeners or people who buy their produce from local sources. 🙂

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