Creamy Kale and Potato Soup
Servings: 6 to 8 people
Calories: 356 kcal
2 teaspoons extra virgin olive oil
2 celery stalks, diced
2 carrots, diced
1 large onion, diced
2 garlic cloves, minced
1 teaspoons dried thyme
1/4 cup + 2 tbsp. flour
6 cups vegetable broth
4 large red potatoes, cut into 3/4 to 1-inch chunks
1 bunch kale, chopped
1 can white beans, drained and rinsed
1/2 cup heavy cream
Heat olive oil in a large soup pot over medium heat.
Add celery, carrots, and onions to pot. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 5 - 7 minutes.
Stir in 1 teaspoon salt, garlic, and thyme, and cook until fragrant, about 30 seconds to 1 minute.
Sprinkle flour over vegetables and mix until coated.
Add broth and potatoes to pot; stir well and bring to a boil.
Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes.
Stir in kale and beans, then simmer until everything is tender, about 5 to 10 minutes more.
Add heavy cream to soup and mix well. The, remove soup from heat and season to taste with salt and pepper.
Serve immediately. Enjoy!
CELERY AND PEANUT BUTTER APPLES
This easy snack is delicious and portable
Prep Time5 mins
Total Time5 mins
2 apples - halved
1/4 cup Celery - diced
4 tablespoons peanut butter
Half and core each apple.
Add peanut butter to center of each apple.
Sprinkled diced celery on peanut butter.
Calories: 142kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 217mg | Fiber: 3g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 4.2mg | Calcium: 15mg | Iron: 0.4mg