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.
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