by Lucy Arlington
Happy New Year, everyone! Can you believe we’re here already? I am astonished at how quickly the time seems to pass and can’t believe that it’s 2013, much less January first! I hope you all had a wonderful holiday season, and that your new year is filled with happiness, productivity, and peace.
If you’re like me, you indulged just a little too much over the holidays, and are now in the mood for light, healthy comfort food, especially on a cold winter day. Even in Bermuda January can be chilly and, to me, nothing evokes warm comfort more than soup. I tend to make up soup recipes as I go, depending on what I have in the fridge. This kale soup is one that I’ve repeated a few times, though, because it’s so delicious and hearty and healthy to boot! Isn’t kale the new superfood?
When I make this, my handheld blender is a godsend. If you don’t have one, a regular blender or a food processor will do. Be sure to let the soup cool down somewhat before blending so you don’t burn yourself.
The beauty of this soup is that you can vary it any way you like. Take the choice of stock, for instance. If you want a heartier flavor, use a beef stock. For a lighter taste use chicken stock. And if you’re vegetarian or vegan, use vegetable stock. I use brown rice for the thickener, but you can use plain white rice or potatoes too, as long as they're cooked soft enough to blend.
I serve the soup with a dollop of plain yogurt (you can use sour cream if you’re in the mood for decadence) and croutons. Yummy!
1 bunch of kale, chopped
1 small onion, chopped
½ cup brown rice
6 cups of stock
Salt and pepper to taste
Put everything into a large pot on the stove. Bring to a boil, then lower heat, cover and simmer until the kale and onion are cooked soft and the rice is overcooked, about 40 minutes or more. Let cool a bit, then blend until smooth. Adjust seasoning with salt and pepper.
Do you love soup on a cold day?