Smashed Potatoe & Kale Soup : VEGAN
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 339.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 999.7 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 9.2 g
- Protein: 9.7 g
View full nutritional breakdown of Smashed Potatoe & Kale Soup : VEGAN calories by ingredient
Introduction
VEGAN! GLUTEN FREE! HIGH FIBER! HIGH PROTEIN! EXTREMELY HIGH POTASSIUM! FULL OF VITAMINS AND MINERALS! VEGAN! GLUTEN FREE! HIGH FIBER! HIGH PROTEIN! EXTREMELY HIGH POTASSIUM! FULL OF VITAMINS AND MINERALS!Number of Servings: 3
Ingredients
-
2 lbs new red potatoes
4 c chopped kale
3-4 c veggie broth
1-2 c filtered water
1/2 c minced onion
3-4 cloves garlic (about 2 TBSP)
1 TBSP olive oil
Seasonings to taste: Salt, Pepper, Mrs. Dash original, dried parsley flakes, etc.
Directions
Roast potatoes at 400-425F for about an hour or until fork tender. Remove from oven and cool slighty.
In a soup pot, saute onions, garlic and kale in olive oil. Saute until kale is very wilted. Add a dash of veggie broth if pan is dry. You may also want to salt at this step to build your seasoning layers.
Smash potatoes with a hand-held potato masher. Add potatoes to soup pot along with veggie broth and water. Season to taste.
Bring soup to a boil then reduce heat to a simmer and cook until all ingredients are warmed through and/or soup achieves desired consistency. (Soup with be brothy.)
Serving Size: 3 two cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user VERONICARICE.
In a soup pot, saute onions, garlic and kale in olive oil. Saute until kale is very wilted. Add a dash of veggie broth if pan is dry. You may also want to salt at this step to build your seasoning layers.
Smash potatoes with a hand-held potato masher. Add potatoes to soup pot along with veggie broth and water. Season to taste.
Bring soup to a boil then reduce heat to a simmer and cook until all ingredients are warmed through and/or soup achieves desired consistency. (Soup with be brothy.)
Serving Size: 3 two cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user VERONICARICE.
