Kale, Zucchini and Potato Soup
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 25
- Sodium
- 581
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups chopped zucchini
1 1/2 cups firmly packed chopped kale or baby kale, plus more, thinly sliced, for serving
1/4 to 1/2 cup heavy cream
Cayenne or paprika, for serving
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with cayenne or paprika and topped with sliced kale.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.