Wednesday, 10 October 2018

What We Ate Wednesday--Balsamic Potatoes, Apple and Kale Soup

Hello lovelies! This was another clean out the fridge sort of meal. We've had it before (you can see the original recipe HERE) but this time I adapted it a bit to what I had and turned it into a soup.

We had the fag end of a bag of white potatoes and the beginning of a bag of sweet potatoes, so I thought this would be perfect. And who doesn't like soup? Soup Nazis, that's who. Go away Soup Nazis. You are not welcome here.

This is easy to make and takes 40 minutes to roast the veggies, but it is all downtime. So bung them in the oven and go read a book. Then stir halfway and finish the chapter.

Balsamic Potatoes, Apple and Kale Soup
Preheat your oven to 180C/350F. Normally I roast at 200C/400F but you need a slightly lower temperature and longer cooking time so the apples don't turn to mush.

In your biggest roasting pan put all your chopped veg.
I used:
3 small to medium sweet potatoes (mine were about the size of a man's "naughty bits" if you know what I mean)
1 red onion, chopped
half a red pepper, chopped
1 gala apple,  cored and chopped
about 3 small potatoes, chopped (mine ranged between the size of a walnut to an egg)

So by now my pan was full, so I added:
1.5 TB tamari (or soy sauce)
3 TB balsamic vinegar
lots of shakes of fennel seeds
pinch of salt and pepper

Roast for 20 minutes, stir and roast for 20 more minutes.

For the soup:
100g curly kale (4-5 handfuls), destemmed and torn into bits
4 cups (1 litre) hot vegetable stock

Right before the veg are done then work on the soup. Heat 1 litre of stock in your biggest pot. Add HALF the roasted veg and puree until smooth with an immersion (stick) blender . Add the rest of the roasted veg and the kale and bring to a low boil, stirring constantly to keep the greens submerged so they can soften. When the greens are softened to your liking, it's done.

That's it. It made 4 HUGE bowls, but if you were feeding a crowd add some chickpeas and serve over rice.

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