Borrowed from "From Asparagus to Zucchini"
Heat oil in soup pot, add onions, garlic, chile flakes, and salt, and saute until onions are translucent. Add potatoes and enough water to cover by 4 inches. Bring to a boil and cook, covered, until potatoes are about half done. Add kale and cook, uncovered, until potatoes are tender, about 10-15 minutes. Puree soup in blender or food processor. Season with pepper to taste.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 25 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.1mg | 1 % | |
Potassium 1133.6mg | 30 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 40.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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