December 8th, 2008

comm troy escape goat

Kale-Potato Soup

It's about 10F outside with who knows what kind of wind chill, so clearly, soup was the only option for dinner. This soup is an old favorite of mine that I hadn't made in years, from my well-worn copy of Laurel's Kitchen that I've mostly ignored since I became vegan. The only non-vegan ingredient is butter for sautéeing, and I just subbed olive oil. There's optional milk but obviously you can omit or substitute that.

The soup is thick and rich and with crusty sourdough bread for dipping, it's heaven. It took about an hour altogether but I could have made it faster if I'd cut out the dilly-dallying.

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If you try it, I hope you like it!