Soup with Potatoes, Eggplant, Mushrooms and Kale
Its the end of the week and I need to make room for the provisions I’m planning to pick up at the farmer’s market this weekend. I pulled out all the veggies I had in the fridge and threw together this soup which will feed me and David for the next few days. You can do the same thing with whatever you have in the fridge.
If you like drop me a comment with what you have in your fridge and I can help you put together a great soup!
1 tblsp coconut oil
2 small potatoes
3 garlic cloves
1 inch piece of ginger
half an eggplant
leaves of 5 kale stalks
florets of 3 broccoli rabe stalks
1 cup cilantro
1 bay leaf
2 cups chicken stock
4 cups water
A generous portion of parsley
A poached egg (if you like)
Start with the coconut oil. Add the onion and a few minutes later the potatoes and let them cook for about 10 minutes on medium heat. Don’t worry if the onions and potatoes stick to the bottom of the pan a bit. This is called fond and adds flavor! Its a good thing. Give it a good stir to loosen it and everything will come unstuck when you add the stock.
Add the rest of the veggies and cover with chicken or vegetable stock. Add the water so that it just covers the veggies. Add the bay leaf. Cook for at least 45 minutes – the longer you cook it the yummier it will be.
To serve top with a generous portion of fresh parsley and a poached egg if you like.