Marchy March, March, March. It’s hard to believe we’re already onto the third month of the year. Time is such a crazy thing. We spend so much of our life looking forward to things, hoping the present will hurry up so we can get on to our next thing, whether it’s a vacation, a celebration, the weekend or just a glass of wine on the couch at the end of the day. Failing to live in the present has always been one of my biggest struggles and I know a lot of you can relate. However, ever since we had our baby girl I find myself begging for time to slow down. She’s growing and changing and learning more and more every second (like literally, every second) and if I forget to live in the present I’m going to blink and she’ll be a teenager. That thought is terrifying to me. This past month I lost my grandfather to cancer and at his service we watched slides of his life all the way back to when he was in his twenties. As I saw pictures of him holding my dad when my dad was a baby I looked over my shoulder and saw my dad holding my baby girl and once again that reminder of time hit me in the face. It’s hard to live out every moment, especially when not every moment is a good one. But it’s so true; life is short and time does fly. This isn’t supposed to be a sad subject, but a reminder to do a better job at taking it all in.
Right now the sky is blue, the sun is shining, there’s a slight breeze off the water, I’m holding my coffee in my hand, there’s a bird on the ledge, my daughter is sleeping and the sun is warming my feet. What about you?
End sentimental thought. What’s this post about again? Oh right, soup. Yum.
I hope you’re not sick of kale because I’mma keep using it in a lot of my recipes. I don’t like it in everything, but when I first had it in a soup I was shocked by how much I loved it. This kale potato soup can be made two ways: pureed, or chunky. If you’re kind of a baby when it comes to vegetables, then you puree it, like a baby would eat it (my husband, your picky kids, me when I was pregnant). If chunky vegetables don’t scare you, then put the blender aside and eat it like an adult. It’s delicious both ways so don’t think you’re missing out if you eat it like a baby.
I made this soup awhile back when I was angry at how early it was getting dark outside (4:30?! Really?!) I needed some comfort in the form of a big bowl of creamy, healthy soup and this recipe delivered. Thankfully we’re slowly eeking out a little more daylight each day and before we know it it’ll be light out until 9:45 PM! But since we’re trying harder to live in the present, this soup will get you through tonight, regardless of what time the sun goes down.
Soup is one of the simplest and most delicious ways to eat vegetables in my opinion. Maybe it’s because you get to eat it with mounds of warm bread or salty crackers, but if you’re eating vegetables as a main dish who cares about the carbs?!
In order to reduce your packaging waste, be sure to bring your reusable produce bags for all of your veggie goods. Or be crazy and don’t use bags at all (and by crazy I mean awesome). The less packaging the better, so look for other items in bulk as well like flour and spices! Every little bit makes a difference. Don’t let anyone tell you otherwise
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves of garlic, diced
- 4 medium carrots, roughly chopped into rounds
- 6 small red and yellow creamer potatoes, cut into 1" cubes
- 6 cups of water
- 2 chicken boullion cubes
- 3 cups of chopped kale, de-stemmed
- 2 tbsp butter
- 2 tbsp flour
- 1 cup plain almond milk (or other unflavored milk)
- 1/4 tsp black pepper
- 1/4 tsp paprika
- In a large soup pot, warm the olive oil over medium heat. Add the garlic and onion and cook for 5 minutes or until translucent. Add the carrots and potatoes and stir. Allow to cook for 2 minutes, then add the water and boullion cubes. Bring to a boil, cover, then simmer for 15 minutes or until the potatoes and carrots are slightly softened.
- Meanwhile, in a small saucepan over medium heat add the butter. Allow the butter to melt then add the flour. Stir well to combine then slowly stir in the milk. Bring to a low boil to allow the mixture to thicken. Remove from heat.
- Add the kale, pepper and paprika to the pot. Stir, then add the milk mixture. Stir again and cook on low heat for 10 more minutes.
- Serve either chunky (as is) or puree it in an immersion blender until smooth. Serve hot with bread.
- For those in your life who might be appalled by kale in their soup, I highly recommend pureeing it! They'll love it and have no idea that it's full of healthy veggies. All you hard core people will love the chunky version as well.