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Energizing Kale Soup

October 2, 2013


Prep and cook time:  about 40 minutes
This freezes well for future grab and go meals

Serves 4

1 medium onion, chopped
4 cloves garlic, chopped
5 cups organic chicken or vegetable broth
1 medium carrot, diced into 1/4" cubes (about 1 cup)
1 cup diced celery
1 sweet potato, diced into 1/2" cubes
3 cups kale, rinsed (stems removed) and chopped very fine
2 tsp. dried thyme
2 tsp. dried sage
salt and papper to taste

Chop garlic and onions.  In a medium soup pot, heat 1 Tbsp. broth.  Sauté onion over medium heat for 5 minutes, stirring frequently.  Chop and add garlic and sauté another minute.

Add broth, carrots, celery and sweet potato and bring to a boil.  Reduce heat and simmer to cook another 5 minutes.   Add kale and cook until potatoes are tender (about 15-20 minutes). 

Add rest of the ingredients and cook another 5 minutes.  If you have time, you can simmer longer to let the spices meld, bringing out their richness.  If necessary, add more broth.

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