This is one of the first recipes I've tried from the book "The Vegan Table." It's super yummy! I've modified it a bit here, but I'm not noting the original recipe's suggestion so if you want to see the original, buy the book! :) I'd say this can serve 4-6, as long as it's at least served with bread or rolls. It went wonderfully tonight with the "Toasted Quinoa" (separate post). This recipe takes about 40 minutes or so start to finish; 20 to 25 of that is inactive.
8 cups water plus 2-4 vegetable bouillon cubes
4-5 teaspoonfuls of bottled minced garlic
1 large yellow onion, finely chopped
1 bunch kale
3 Yukon gold potatoes, diced
1 Tbs rice vinegar
salt and pepper to taste
[1 cup cooked barley - optional]
1. In large soup pot, heat 3 Tbs water and saute garlic and onion until translucent - about 3-5 min.
2. Add kale, potatoes, and water with bouillon cubes. Bring to a boil. Simmer about 20 minutes, until the potatoes can be pierced with a fork.
3. Remove from heat. Add rice vinegar and salt and pepper to taste. Stir.
If you want to add barley (I didn't but want to try next time), add 1 cup cooked barley to the soup 5 min before it's finished cooking.
No comments:
Post a Comment