Eat Your Greens Soup

Categories: None

Serves: 1 Servings

Ingredients:

1 bn Kale
1 md Red or yellow onion, 1/2"
-dice
6 Cloves of garlic, peeled and
-sliced
1 sm Dried red chilli, seeded &
-chopped -or-
1/2 ts Chili flakes, this really
-isn't too hot, the soup
-needs it!
1 Bay leaf
1 ts Salt
4 md Red potatoes (about 1 lb),
-scrubbed, 1/2" dice
2 ts Nutritional yeast (opt)
7 c Water or stock
Pepper
Nonfat yogurt (Horizon brand
-is great, a lot like sour
-cream)

Instructions:
For everyone who is fighting off the winter's end germs and illnesses,
here's a good NF soup adapted from the Greens cookbook:

Cut kale leaves off the stems(you can use the stems to make a stock if you
like)wash, and cut into 2" pieces. Cook the onion, garlic, chili, bay leaf
and salt in a little water to "saute" them 3-4 min. Add the potatoes,
yeast, and 1 cup water. Cover and cook slowly for 5 min. Add kale, cover
and steam till wilted. Pour in rest of water, bring to a boil, simmer
slowly, covered till potatoes are quite soft, 30-40 minutes. Mash a cup or
so of the potatoes against the side or puree in a blender. Add salt and
pepper, let sit for an hour or so to develop flavors. Use yogurt for
garnish if you want.

Also for calzones...we put pizza/Italian style stuff inside, or black
beans/sweet potatoes or squash, or kale/onions/garlic. These fillings would
also be good in tortillas or pitas for the guy who needs lunches.
:) Like "World Wraps" the restaurant that turns world cuisine into
burritos. Posted to fatfree digest V97 #017 by Tim Bailey
on Mar 05, 1997

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