Tired of turkey? Need a nourishing soup that is low in fat but FULL of flavor? Enjoy this with a big, green salad, and if you indulged during Thanksgiving, you’ll be right back on your way to health, happiness and positive nutrition.
Creamy Potato Kale Soup (Serves 4)
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 leeks, chopped
- 1/2 t. salt
- 1 T. olive oil
- 4 cups vegetable broth
- 4 cups coarsely chopped potatoes
- 2 T white wine
- 2 t. Dijon mustard
- 1 scallion, minced
- 1 bunch basil, minced
- 1/2 cup evaporated low-fat milk
- 1 bunch kale, stems and ribs removed, shredded (about 4 cups loosely packed)
- Salt and ground black pepper to taste
- Squeeze of fresh lemon juice
Heat oil in a large dutch oven. Place onions and leeks in the oil and sauté over very low heat for 10 minutes. Add the stock and bring it to a boil, then add the potatoes, celery and wine. Simmer for about 20 minutes, covered, until the potatoes are tender. Puree the soup in a food processor until smooth. Stir in the mustard, scallions, basil and evaporated low-fat milk.
In a separate pot, boil water and place the kale in it until it is tender. Drain and add to the soup. Add salt, pepper and lemon juice to taste.
Need help getting back on track? Sheri Oppenheimer is a health coach at Sweetgrass Spa and the Founder of The 100 Women Project, a healthy social network created by women, for women. To schedule a FREE holiday health makeover session with her ($125 value), call (404) 939-2299 or email Sheri at email@example.com.