Thursday, 12 December 2013

Pretty Eats: Kale + Potato Soup






Angie Adventure isn't too concerned with the cool temperatures we are experiencing here in YYZ. She's in Dawson Creek for the next week and it's a freezing -30ºC there. She warms up with delicious food and plenty of soup! Here she is with her most recent vegan and gluten-free concoction.

To all of you who live without a juicer, my sincere apologies (though, you could ask WestJet for one this Christmas). This recipe's base is homemade carrot and celery juice with a giant hunk of ginger - perfect for helping repair the damage from your christmas party (not so helpful if the damage was kissing your boss…).

Ingredients:
10 carrots
8 celery stalks
hunk of ginger (approx. 1"x1")
1 large onion, sliced
4 cloves garlic, finely chopped
1 tbsp dried rosemary
a sprinkle of cayenne
sea salt and ground pepper to taste
3 cups water
1 head of kale, torn into tiny pieces
3 cups potatoes, chopped
coconut oil for sauté
nutritional yeast (optional)


How-to:
1/ Juice carrots, celery, and ginger. Set aside. 
2/ Sauté onion and garlic until see-through and soft. Add rosemary, cayenne, and sea salt & ground pepper. Stir together. 
3/ Add juice, 3 cups water, and potatoes. Cover with lid and cook on medium low until potatoes are soft, but not falling apart. 
4/ Mix in kale. Cook until kale is soft and bright green. Adding more salt and pepper, if necessary. 
5/ You can sprinkle a tbsp of nutritional yeast on each bowl, and it gives it a delicious cheesy flavour.
Serve hot!


Food posts and recipes are brought to you by Angie Adventure. More food posts here.


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