hearty winter potato + kale soup
This hearty and healthy soup is delicious and protein rich, but light on digestion. The secret weapon… RED LENTILS! They give the soup dimension and add tons of protein without weighing your down. Enjoy this soup throughout the winter and into spring.
Ingredients
1 TBS ghee (or olive oil)
1 small sweet onion, halved and thinly sliced
¼ tsp hing
1 cup red lentils, washed, soaked overnight, and rinsed well
4 cups vegetable broth
2 cups water
1 lb. baby red potatoes, quartered
2 medium parsnips, peeled and sliced in the ¼ inch thick slices
1 tsp fresh rosemary, chopped, plus more for garnish
1 tsp himalayan mineral salt
Fresh black pepper
1 bunch lacinato kale, stemmed and chopped
¼ cup nutritional yeast
1 TBS lemon juice
Method
Wash the lentils thoroughly (at least 3 times). Soak the lentils for at least 4 hours. Overnight if possible. Drain and rinse thoroughly.
Heat a large heavy bottomed pot over medium-high heat. Add the ghee (or olive oil). Add the onion and hing and sauté until tender (4 to 5 mins).
Add the red lentils, stirring to coat completely with the oil. Sauté for 1 to 2 mins more.
Add the broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Use the back of a spoon to gently mash the vegetables. This will give the soup a slightly thick consistency.
Stir in the kale and nutritional yeast. Continue to cook on medium-low for another 10 minutes. Remove the soup from the heat and stir in the lemon juice.
Taste and adjust the salt and pepper if desired. Garnish with fresh rosemary, serve hot and enjoy!
serves 4
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