Over the holidays in Tahoe, I was craving a quick midday meal of hot soup that I could drink from a mug (and warm my hands) on our break from the ski slopes. We made this recipe, which was a crowd-pleaser for the entire family (including our young sons). It is an easy soup that is hearty enough to satiate the appetite but won’t bog you down in the afternoon. We enjoyed it warm, but it could also be served chilled.
- ½ bunch kale
- 4 cups chicken stock
- 1 yellow onion, sliced
- 2 zucchini, sliced
- 4 stalks of celery, chopped
- 5 cloves garlic, grated or pressed
- extra virgin olive oil
- salt and pepper to taste
- In a large saucepan, heat 3 tablespoons of olive oil on medium-high heat. The oil should not smoke.
- Once the oil is hot, add sliced onions, celery, and grated or pressed garlic along with salt and pepper. Sauté for 5-6 minutes until the onions are soft and began to be translucent. Add the sliced zucchini and sauté for an additional 2 minutes.
- Once the vegetables have cooked, add the chicken stock and bring to a boil. Reduce to a simmer cook for 12-15 minutes, until the zucchini is tender.
- While the broth heats, remove the stems from your kale and place the leaves in a blender.
- Add the broth and vegetables to your kale in the blender. Blend on high until smooth. Add salt and pepper to taste.
- Garnish with a drizzle of olive oil in a bowl — do like we did and serve out of a coffee mug.