Kale Potato Soup

Category:

Ready in 1h

Ingredients

1 can black eyed peas

canola or olive oil for cooking

1 onion or leek finely chopped

2 celery stalks chopped

2 carrots, chopped

3-4 garlic cloves crushed or chopped

3 small thin-skinned potatoes

1 large bunch kale washed and thinly sliced (discard the ribs)

1 L vegetable stock

salt and pepper to taste


Directions

Heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the black eyed peas, potatoes & stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.

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