Potato and kale and garbanzo soup
This thick soup is a good companion for cornbread! (also suggested by my friend Jim).
1 onion
1 clove garlic
one bunch kale
Β½ kilo potatoes
ΒΌ kilo cooked garbanzos
red miso
red pepper
spices
olive oil
salt
Cook lightly onion and garlic in olive oil, add one bunch fresh chopped kale with about half cup water. Cook until done, then add 1/2 kilo diced & cooked potatoes, with cooking water. Add one cup of cooked garbanzos & a pinch of red pepper and salt. Then add balance of fluids, total to equal 8 cups. Cook 30 minutes. With fire off, add one or two tablespoons of red miso, some spices (thym, fennel, cumin or others you like), a drop of olive oil and hot chilli pepper (to taste).
I had it with cornbread and pumpkin strudel!
I love these dishes, and I like a lot your pot of terra cotta, you are always my favorite ecozica chef π
Why don’t you guys set up a Twitter account? Me and the rest of the Twitter world could stay in touch a lot easier!
Thanks,
Dave
@ Chicca
Thank you! π³
π
Mariagrazia, together we have a vision of the Ecozoic Era, the era of the ecological consciousness and now we also know what we will eat each day…
Hi fairy-chef π Love this soup…
@ Susi
π³
me too…
π
@ Dave
Why don’t you register in the blog?, so your comments will arrive straight away.
I am not familiar with Twitter, sorry… but here we have a possibility to exchange news and views on our recipes and on vegan cooking in general! Haven’t we?
Hope to hear from you soon!
π
@ Stefano
Yes, we certainly do!
π
Thanks, Mariagrazia. I will try the potato, kale and garbanzo soup some day soon.
I recently made split pea soup, which you proably know (from recipe books).
@ Zivile
It is an honour for me if you try this soup!
Let me know your opinion!
I usually cook peas with tomato sauce and noodles, but once I will try a nice pea soup! You gave me a new idea!
π