What’s the best way to get drunk? On kale soup! Love & Zest’s recipe for potato and kale soup calls for a bubbly bottle of beer and we have no objections. The alcohol is cooked out of the soup, of course, but leaves behind enough flavor for a fuller broth. Each comforting cup of soup is low in calories, high in fiber and full of important vitamins A and C.
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Drunken Potato and Kale Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 Yellow Onion, diced
- 3 large Carrots, sliced
- 1 tablespoon Garlic, minced
- 10 small Yukon Potatoes, diced
- 4 packets sodium free Bouillon (or cubes)
- 1/2 teaspoon Sea Salt
- 1 (12oz) bottle Beer
- 2 cups Kale, chopped
- 4 cups Water
Directions
In large stock pot, heat olive oil over medium heat. Saute onions, carrots and garlic until onions become translucent. Add potatoes, bouillon, and salt. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
Stir in kale and sauté for 3 minutes until it begins to softened. Add water to stock pot and bring soup to a boil over high heat. Serve hot with crusty baguette if desired.
Nutrition Information
Serves: 8 | Serving Size: approx. 1 cup
Per serving: Calories: 191; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 152mg; Carbohydrate: 38g; Dietary Fiber: 3g; Sugar: 3g; Protein 5g
Nutrition Bonus: Potassium: 893mg; Iron: 1%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 1%
Kristina LaRue, RD, CSSD, LDN is a sports dietitian in Orlando, FL and co-author of the Flat Belly Cookbook for Dummies. She writes the food and nutrition blog, Love & Zest, where she shares recipes, life, and nutrition. Connect with her outside of the blog on Pinterest, Twitter and Instagram.
Photo courtesy of Kristina LaRue. Original recipe published on Love & Zest.
