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Spicy Kale & Potato Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


A typical Portuguese kale soup would include a spicy sausage called linguiça. In this hearty vegetarian version, chipotle peppers packed in adobo sauce mimic the heat and smoke of the sausage. Jalapeno peppers add some more kick.
Nutrition Info
Per Serving: 257 calories, 4.2g total fat, 0.6g saturated fat, 1.8g monounsaturated fat, 1.1g polyunsaturated fat, 7.5g dietary fiber, 11g protein, 51g carbohydrate, 0mg cholesterol, 594mg sodium
Good source of: beta-carotene, thiamin, vitamin B6, vitamin C, vitamin K, calcium, magnesium, potassium, lutein & zeaxanthin, quercetin, indoles, capsaicin


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_kalepotato.html

List of Ingredients




* 1 TB organic extra virgin olive oil
* 1 medium red onion, chopped
* 3 TB slivered garlic (about 9 cloves)
* 3 jalapeno peppers, minced
* 2 chipotle peppers in adobo, seeded and minced
* 1 1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
* 1 1/4 tsps salt
* 2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
* 1 can (8 oz) no-salt-added tomato sauce
* 2 TB organic balsamic vinegar

Recipe



Prep Time: 55 minutes

1. In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.
2. Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.
3. Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.