Hendrix Kale and Potato Soup

Hendrix Kale and Potato Soup Recipe - Vegan Soup Recipe

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegan diet

Introduction

Hendrix Kale and Potato Soup is a hearty and flavorful dish that is perfect for a cozy night in. This recipe combines the earthy flavors of kale and potatoes with the spicy kick of soy chorizo, creating a delicious and satisfying soup that is sure to warm you up from the inside out.

History

This recipe is inspired by traditional potato and kale soups, which have been enjoyed for centuries in various cultures around the world. The addition of soy chorizo adds a modern twist to this classic dish, giving it a unique and delicious flavor profile.

Ingredients

2 minced garlic cloves
1.5 cups chopped onions
0.75 cups sliced carrots
0.25 cups olive oil
2 large russet potatoes
4 cups un-chicken or vegetable broth
package of soy chorizo
8 cups packed shredded thin kale
1 lb (454 g) red potatoes

How to prepare

In a large pot, sauté the garlic, onions, and carrot in the oil over medium-low heat until the vegetables are softened.
Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups of water.
Bring the liquid to a boil and simmer the mixture, covered, for 10-15 minutes or until the potatoes are tender.
While the potatoes are cooking, cook the chorizo in some oil over medium heat until browned (it will probably completely fall apart, but that is okay).
Once browned, transfer the chorizo to a paper towel to drain.
Using a slotted spoon, transfer the potatoes to a food processor, add 1.5 cups of the cooking liquid, and puree until smooth.
Stir the potato puree into the broth mixture, then add the chorizo, kale, and red potatoes (cut into 1-inch pieces). Season with salt and pepper to taste.
Simmer covered for 10 minutes or until the red potatoes are tender.

Variations

For a vegetarian version, omit the soy chorizo and add extra vegetables such as mushrooms or bell peppers.
Add cooked beans or lentils for additional protein and fiber.
Top the soup with a dollop of Greek yogurt or sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to sauté the garlic, onions, and carrots until they are softened to release their flavors.

- Pureeing the cooked potatoes before adding them back to the soup helps to thicken the broth and create a creamy texture.

- Adjust the seasoning to your taste preferences by adding more salt and pepper as needed.

- For a spicier soup, you can add red pepper flakes or hot sauce to the broth mixture.

Serving Suggestions

Serve the Hendrix Kale and Potato Soup hot with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Sautéing the vegetables before adding the broth helps to develop their flavors and create a rich base for the soup.

- Pureeing the cooked potatoes helps to thicken the soup and create a creamy texture without the need for heavy cream.

Ingredient Substitutions

You can use regular chorizo or Italian sausage instead of soy chorizo for a meatier flavor.

- Substitute kale with spinach or Swiss chard if desired.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of pesto for a pop of color and flavor.

Pairing Recommendations

Serve the Hendrix Kale and Potato Soup with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 6g

- Sugars: 4g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 150% DV

- Vitamin C: 80% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains soy

Summary

This soup is a good source of carbohydrates, fiber, and protein, as well as vitamins A and C. It is a nutritious and satisfying meal option for those looking to incorporate more vegetables into their diet.

Summary

Hendrix Kale and Potato Soup is a delicious and nutritious dish that is perfect for a comforting meal. With its hearty combination of kale, potatoes, and soy chorizo, this soup is sure to become a new favorite in your recipe rotation. Enjoy it on a chilly evening for a warm and satisfying dinner option.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. It was a chilly autumn afternoon, and I had just come in from tending to my garden. As I stepped into the warm embrace of my cozy kitchen, the comforting aroma of simmering soup filled the air. My dear friend, Mrs. Henderson, had invited me over for lunch, and she had prepared a delicious pot of Hendrix Kale and Potato Soup.

As I sat down at her table and took my first spoonful of the rich, hearty soup, my taste buds were instantly delighted. The flavors of the tender kale, creamy potatoes, and savory broth danced on my tongue, leaving me eager to learn the secret behind this delectable dish.

Mrs. Henderson chuckled at my eagerness and began to tell me the story behind the soup. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who was a renowned chef in her small village in Italy. Mrs. Henderson had tweaked the recipe over the years, adding her own personal touch to create the perfect balance of flavors.

After finishing my bowl of soup, I begged Mrs. Henderson to share the recipe with me. She agreed, on one condition – that I promise to keep the tradition alive by passing it on to future generations. I eagerly agreed, and she handed me a worn, stained piece of paper with the handwritten recipe for Hendrix Kale and Potato Soup.

Over the years, I have made this soup countless times, each pot bringing back memories of that fateful day in Mrs. Henderson's kitchen. I have shared the recipe with friends and family, always emphasizing the importance of preserving our culinary heritage.

To make Hendrix Kale and Potato Soup, you will need the following ingredients:

- 1 large bunch of fresh kale, washed and chopped

- 4 medium potatoes, peeled and diced

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 6 cups of chicken or vegetable broth

- 1 cup of heavy cream

- Salt and pepper to taste

- Olive oil for sautéing

In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, and sauté until fragrant. Add the diced potatoes and kale, and cook for a few minutes until the kale begins to wilt.

Pour in the chicken or vegetable broth, and bring the soup to a simmer. Let it cook for about 20-25 minutes, until the potatoes are tender.

Using an immersion blender, blend the soup until smooth and creamy. Stir in the heavy cream, and season with salt and pepper to taste.

Serve the soup hot, garnished with a sprinkle of freshly chopped parsley or a dollop of sour cream.

I hope you enjoy making and sharing this delicious recipe as much as I have. Remember, food is more than just sustenance – it is a way to connect with our past, our present, and our future. Bon appétit!