Lemon Potato Kale Soup
This is a personal favorite of BFS coordinator, Kate. I make it early in the week and then take left overs for lunch during the rest of the week with feta on the side. It’s filling and from time to time my picky 6 year old will even eat it!
- 2 tablespoons olive oil
- 2 medium onions, chopped (1 cup)
- 2 cloves garlic, minced
- 4 cups chicken broth (vegetable works, too)
- 1 1/2pounds potatoes, chopped (4 cups)
- 2 cups coarsely chopped kale or spinach
- 1 teaspoon oregano
- 1 lemon, zested and juiced (to zest without a zester, use a grater or use a vegetable peeler and sharp knife. Slice very thin pieces of peel from the lemon using a vegetable peeler or knife. Be careful only to remove a thin strip of peel, avoiding the bitter, white pith)
- 2 ounces feta cheese, crumbled (optional – delicious)
Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.
Recipe adapted from Better Homes & Gardens: http://www.bhg.com/recipe/lemon-potato-soup-with-feta/