Savory Kale and Potato Broth
Savory Kale and Potato Broth
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch pieces
- 6 cups vegetable stock
- 1 tablespoon Better Than Bouillon Vegetable Base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Greens and Lentils
- 1/2 cup brown or green lentils, rinsed
- 4 cups kale, stems removed, chopped
- 2 cups fresh spinach
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, cooking until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Stir in the diced potatoes, rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and lentils are tender.
⏱️ 25 min
- 5
Remove the bay leaf. Stir in the chopped kale and fresh spinach. Cook for another 3-5 minutes, or until the greens have wilted.
⏱️ 5 min
- 6
Taste and adjust seasoning as needed. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Kale and Potato Broth
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch pieces
- 6 cups vegetable stock
- 1 tablespoon Better Than Bouillon Vegetable Base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Greens and Lentils
- 1/2 cup brown or green lentils, rinsed
- 4 cups kale, stems removed, chopped
- 2 cups fresh spinach
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced carrots, cooking until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Stir in the diced potatoes, rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes and lentils are tender.
⏱️ 25 min - 5
Remove the bay leaf. Stir in the chopped kale and fresh spinach. Cook for another 3-5 minutes, or until the greens have wilted.
⏱️ 5 min - 6
Taste and adjust seasoning as needed. Serve hot.
⏱️ 2 min