Anyone who knows me, knows that soup is my least favorite thing to eat.
However it has it’s place.
Especially when the digestive system needs a break after a long vacation of eating all the things, or a holiday weekend of feasting or coming off of a juice detox and slowly reincorporating solid foods again.
If either of those things are true, I’ll be eating soup.
But because my orientation is to make flavor rich chewable food……I approach making soup the same way.
This soup came about because I was approaching the end of a 10 day detox and I was dreaming of the Indian food I was gonna feast on once done. Thinking of Palek without the Paneer and Mustard spiced Roasted Potatoes . . . I thought to myself . . . .”what if this could be a soup?”
So I got into the kitchen and made it happen. As usual, it was a vibe and I did my best to transcribe that into measurements. If you decide to make this, follow the process with precision but let your taste buds guide your measurements. Happy cooking 🙂Print
Kale Potato Leek Soup with Curry, Ginger and Habanero
A creamy potato broth with fine bits of kale flavored with curry, ginger and scotch bonnet.
- 3 leeks, outer stems removed, carefully cleansed and sliced
- 2 red potatoes, diced
- 2 cups of spring water or alkaline water
- 1 bunch of kale, finely chopped
- 1 TB dried wakame
- 1 TB coconut oil
- 1 TB olive tapenade
- 3 tsp garlic, minced
- 2 tsp curry powder
- 2 tsp turmeric
- 1 tsp blended pepper paste (Corrine’s Cuisine No. 21 -ginger, turmeric, scotch bonnet)
- Himalayan pink salt, to taste
- FOR BROTH
- You’ll need 2 pots to start. One for the broth and the other for the veggies and eventually the soup
- In your first pot, pour in your water, pepper paste, garlic, wakame and olive tapenade, cover and bring to a boil. *Side note, if you’re used to starting soups with smoked pieces of meat for flavor, the olive tapenade substitutes for that! Also your wakame will expand, don’t be surprised when you return to your pot and find that it has grown 5x it’s size.
- Once boiling, turn off heat, salt to taste and cover and let rest until ready to use
- FOR VEGGIES
- In your second pot, add coconut oil and heat. Once heated add your sliced shallots and let them cook down and flavor the pot. Once softened, add the potatoes in batches to brown and soften (approx. 5 minutes).
- Once potatoes are lightly browned, add turmeric and curry powder and a bit of himalayan pink salt. (I’m a believer in salting along the way, if you prefer to wait until the end, please do so). Mix and cook another 2 minutes
- Now begin adding your kale in batches, constantly stirring so the veggies are well seasoned.
- FOR SOUP
- Once veggies are well mixed and seasoned, add the broth to the pot of veggies and cook over low medium heat for 10 minutes. Make sure it doesn’t boil, if it does, turn down your heat.
- Blend with stick blender until all ingredients are “fine fine”. Now you have soup!
- At this point, you’ll find the flavors are slightly muted in the background and we want to bring them to the front, so now is the time to salt. Add himalayan pink salt according to your taste and enjoy!
Makes 3-6 bowls, depending on your bowl size and hunger 🙂