Mmmm…time for hearty winter soups!
4-6 baking potatoes baked, cooled and chopped into chunks
2 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1/2 tsp crushed fennel
1 tsp thyme
1/2 tsp sage
1 tsp salt
plenty of fresh ground pepper
4-6 cups vegetable broth
4 cups kale, diced into bite sized pieces
1/4 cup plain soy milk
Use a large stock pot and saute onions in olive oil until browned.
Add garlic, fennel, thyme, sage, pepper and salt and saute for a few more minutes. Add the potato chunks and 4 cups of the broth and the kale. Cover and let simmer on low heat for 15-20 minutes.
Use a potato masher to mush up about 1/2 of the soup-don’t use a mixer, it will get to pasty.
Add soymilk and mix. If the soup is still too thick or gets to thick as it cools, add the reserved broth to thin it out.
*This is a GF recipe