Ingredients and Weight:
- Extra virgin olive oil: 1/4 cup
- Yellow onion, chopped: 1 medium (about 1 cup)
- Garlic cloves, minced: 3
- Chicken-style vegetable broth: 8 cups
- Russet potatoes, peeled and cubed: 1 pound (about 3 cups)
- Frozen peas: 1 cup
- Frozen corn: 1 cup
- Kale, chopped: 1 bunch (about 3 cups)
- Italian seasoning: 1 teaspoon
- Salt and freshly ground black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add vegetable broth, potatoes, peas, corn, kale, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 25-30 minutes.
- Taste and adjust seasoning as needed.
Nutritional Information:
Serving size: 1 bowl (about 1 1/2 cups)
Calories: 200
Fat: 8 grams
Sodium: 450 milligrams
Carbohydrates: 30 grams
Protein: 10 grams
Dish Characteristics:
- Creamy and flavorful soup
- Packed with vegetables
- Perfect for a cold winter day
User Comments:
- "This soup is so comforting and delicious. I love the creamy broth and the heartiness of the vegetables."
- "I'm not a big fan of kale, but this soup changed my mind. It adds a nice touch of bitterness that balances the sweetness of the corn and peas."
- "I've made this soup several times now and it's always a hit with my friends and family."
Special Precautions and Tips:
- If you don't have chicken-style vegetable broth, you can use regular vegetable broth or even water.
- You can add other vegetables to this soup, such as carrots, celery, or green beans.
- Serve this soup with a side of crusty bread or crackers.
