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.
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!