February 3rd, 2016 01:36:00 pm
This delicious kale soup recipe can be modified with whatever you have on hand making it a sausage soup recipe or a harvest soup… using what is seasonally available. But, the key to setting it over the edge into “wow zone” are two simple steps. Read on to find out.
Chop your onion and mince your garlic. Toss it into your Titanium Soup Pot with some coconut oil and sauté for about 6 minutes until onions are translucent. Now add a full tablespoon of Paprika and toast this for a few minutes. That is key number one. Look how beautiful the onions and garlic turn as they toast with the paprika. Now add your chicken stock, diced potatoes, diced carrots, chopped jalapenos, chopped sausage and the can of diced tomatoes. Bring it to a boil, then reduce the heat and cover, and simmer.
While simmering, take your bowl of sour cream and mix in fresh herbs. The combination of fresh marjoram, sage and oregano is outstanding. Let that sit and marinate. I clipped these from my garden and tore them into bits with my fingers. Then I added just a touch of garlic powder.
If you want to serve this with pasta, go ahead and cook your orzo gently now. Make it al dente. You can mix it into the soup at the end so it’s not soggy. Your potatoes and carrots should be tender now (about 15 minutes of simmering). Add your fresh chopped kale (veins removed), and some fresh chopped parsley. Simmer another minute or two.
Serve the soup over your pasta, or just solo if you don’t want the carbs. But the very best part is to top it off with a healthy dollop of herbed sour cream.
Onions, garlic, paprika, jalapenos, large can of diced tomatoes, one large potato or several small red potatoes, carrots, organic chicken stock, organic all beef sausage. At the end: Kale, Parsley, Fresh herbs (marjoram, oregano, sage) mixed into sour cream, orzo pasta (optional).
I hope you try this kale soup recipe while the air is still chilly outside, and while kale is so abundantly ready to be harvested.
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