We are currently living quite a spartan lifestyle – no furniture and very little in the way of toys or kitchen tools. When deciding what larger kitchen gear I could fit in my van for the drive back to Texas, I opted to forgo a soup pot and instead brought my more versatile wok. I prepared this soup in my trusted wok and it worked great!
Potato Kale Soup
5 large russet potatoes, peeled and cubed
1/2 onion, diced
5 Tbsp extra virgin olive oil, for sautéing
8 cups vegetable stock
1 can great northern beans, drained and rinsed
4 cups (packed) kale, deribbed and in small pieces
1 cup almond milk
1/2 Tbsp Italian seasoning
coarse salt to taste
Sautee potatoes and onion in olive oil for 5 – 10 minutes. Cover with vegetable stock, and salt and Italian seasoning, and cook on medium-high until potatoes are soft. Add beans and cook several minutes more. Lower temperature to medium and add kale and milk. Cook several minutes until kale is soft. Using a stick blender (or adding a couple of cups to a food processor) blend the soup. Leave chunks of potato, but blend to a desired consistency.