Curry Potato Kale Soup

Ingredients

  • 1 Tbs. olive oil

  • 1 cup chopped onions

  • 1 Tbs. curry powder, or to taste

  • 2 1/2 cups vegetable stock

  • 3 small yellow potatoes, peeled, cut into 1/2-inch pieces (about 2 cups)

  • 1 tsp. salt

  • 1 bunch kale, with stems removed and leaves torn to pieces

  • 2 cups low-fat (1%) milk

Instructions

  1. Heat oil in large saucepan over medium heat. Add onions and cook, stirring often, until translucent. Add curry powder, and stir 30 seconds. Add stock, potatoes, kale and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes and kale are tender, about 10 minutes. Cool slightly.

  2. Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.

  3. Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.

Haley Smith