[Meatless Monday] Purple Kale Potato Soup

Surprise! It's purple soup! Purple KALE potato soup, to be exact.

I'd never seen purple kale until the other week at the South of the James Winter Market. The vendor was out of [normal] kale, but recommended the purple variety, claiming that it was essentially the same in every way except color. Being both gullible and easily captivated by pretty things, I purchased a bag.

I'm a true believer in colors having the ability to change moods (...well, in the general sense at least; i.e. wearing bright colors in the winter). Not used to eating purple food, this kale made every meal it touched that week a delight. The purple kale turned my typical scrambled egg whites into a meal fit for royalty. And it turned this boring-sounding vegan potato soup into liquid happiness.



This potato soup is basic in preparation and taste. It's super-thick, which is very welcome on these cold January evenings. I added nutritional yeast to one bowl and some quinoa to another bowl (pictured) for some protein. (Unfortunately, I still haven't fully acquired a taste and stomach for nutritional yeast, but I'd really like to one day, considering its...nutritional benefits.) Of course, you can also go the baked potato route and add some cheese too :)

Happy meatless eating!

[Vegan] [Purple] Kale Potato Soup

A Pursuit of Sweetness Original Recipe

Servings: 3-4

2 large russet potatoes
2 tablespoons Smart Balance, or preferred oil/butter
3 cloves garlic, minced
4 cups vegetable or "no-chicken" broth (more may be needed depending on potato size & desired thickness)
4 cups raw (purple or green) kale, de-stemmed and chopped
Salt, to taste (I used about 1/2 teaspoon, maybe more)
Pepper, to taste
Pinch of red pepper flakes
1/2 teaspoon chives
1/4 teaspoon garlic powder
Optional: A few shakes of Liquid Smoke, nutritional yeast, quinoa

• Bake potatoes via your preferred method (I typically use the microwave because its faster). Allow them to cool enough so that they can be handled. Cut up potatoes into small bite-sized pieces.

• In a large pot, heat 2 tablespoons Smart Balance over medium heat. Add garlic and cook for 1-2 minutes. Toss in kale and sauteed for about 5 minutes. Add in  potatoes and broth; bring to a slight boil and then turn down to low. Add in spices and seasonings and allow soup to simmer about 5 minutes. 

• If you desire a smoother consistency, use an immersion blender or place half of the soup into a blender and blend until smooth. Top with nutritional yeast, cooked quinoa, and/or cheese of choice.