- 4 large potatoes, cut into chunks
- 1 Tbsp. olive oil
- 1 large brown onion, diced
- 1 large garlic clove, minced
- 1/2 cup all-purpose flour (or buckwheat flour for gluten free)
- 5 cups vegetable broth
- 1 non-dairy milk (I used coconut)
- 1/2 tsp. rock salt
- 1/4 tsp. ground black pepper
- 1 bunch kale leaves, washed and torn
- 1/4 cup sesame seeds, for garnish (optional)
- 1/4 cup chopped fresh parsley, for garnish (optional)
Scrub the potatoes and place them in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and cover. Allow to boil for about 10-15 minutes, until the potatoes are fork tender. Drain and set aside to cool slightly.
Meanwhile, in a large soup pot, heat the olive oil over medium. Add the onion and garlic and sauté for about 5 minutes, until the onions become fragrant and begin to brown.Stir in the flour.
Then, stir in the remaining ingredients excluding the spinach and garnishes. Stir often, until the soup begins to thicken.
Turn to low and add the kale leaves.
Add the strained potatoes to the soup. Stir to combine. Add more broth or milk for a thinner soup, if desired.
Serve hot or keep in an airtight container for up to 3 days. Could also be frozen.
Inspired by: http://www.produceonparade.com/produce-on-parade/creamy-potato-spinach-chowder