This soup turned out pretty good. I won’t say I invented it, because there are probably a billion similar soups out there, but I kind of made it by feel and not using a recipe. One tip: don’t over-cheese it: too much cheese in hot soup gets stuck all over the inside of your mouth.
- 2 Russet potatoes, cut into 1-inch cubes
- 3 Small zucchinis, cut into 1-inch coins
- 4 Carrots, cut into 1/2-inch coins
- 2 Tomatoes, diced
- 2 Cups of chopped kale
- 1/4 Cup of chopped fresh parsley
- 1 White or yellow onion, diced
- 1 Shallot, diced
- 2-3 Cups vegetable broth
- 1 Cup shredded cheddar cheese
- Olive oil (used at your discretion)
- Spices (sage, thyme, and/or any kind of Italian seasoning)
- Salt and Peppper
Sautee the shallot, onion and spices in some olive oil. When translucent, add the carrots and zucchini. Meanwhile, heat the vegetable broth in a large pot and add the potatoes. Bring to a boil and cook until the potatoes are tender. Add the sauteed mixture and bring back to a boil, then reduce to a simmer. Add the kale and tomatoes and simmer until the soup reaches the desired texture.
Makes enough for about 8 bowls. Serve with the shredded cheese and chopped parsley.