Kale and Chard Soup

Kale-and-Chard-Soup.jpg

Are you like me and tend to purchase the same produce over and over again because you know what you like and you know what to do with it? Well, since ordering produce from Spud.ca I've decided to be adventurous and give some new vegetables and new recipes a try. It also helps that Spud has recipes on their site! So when I see something that I think I'd like to try, I can see what recipes use those items. A recipe from their site that I've made twice now is Kale and Chard Soup. Now, I have to be honest: this soup is not going to be a favourite for a lot of you. However, I reallllly enjoyed it. My hubby liked the taste, but thought the texture was a little "odd" (he is very much influenced by textures of food rather than taste!)

So, here's the recipe from Spud; the following recipe is the slightly adapted version I make:

one head of kale one head of chard (swiss or red are good) 2-3 cloves garlic 1 yellow onion 2 sticks celery (I rarely have celery so I made the soup without it) 2 sticks carrots 1 tbsp fat/oil of choice salt to taste pepper to taste 1 cup vegetable/chicken stock grated Parmesan to taste (or put a rind in while simmering)

sour cream/plain yogurt to finish (optional, but I recommend)

After washing, tear kale and chard into small pieces. Dice onion, garlic, celery and carrots. Put a soup pot onto stove top and heat to medium-high. Add fat, garlic and onion and cook until onions are transparent. Add in celery and carrots (f you have other veggies in the fridge that you need to use up you can also add zucchini, eggplant, potatoes, even an old end of parmasean, etc.), then kale and chard on top. Add stock, put a lid on the pot and let simmer until vegetables are all cooked (or longer, I always let my soup simmer as long as possible).

Taste the soup and add salt and pepper to taste. Next, using a hand blender (or if you don't have one, use a regular blender or food processor) puree the soup to desired consistency. Add parmesan cheese. The parmesan is not required, but I LOVE parmesan and cheese of any kind just adds a nice taste. Let the cheese melt, and it's ready!

Serve in bowls with sour cream garnish.

This is what the finished product looks like. But don't worry, the taste is much more appetizing than the look! For those of you with carnivorous husbands, you will definitely be enjoying this one alone!

HealthTaryn Nergaardfood