Chilled Kale and Potato Soup

Name: Chilled Kale and Potato Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 slices bacon; 355 milliliters beef broth; 1 clove garlic, sliced; 1 pinch ground allspice, or to taste; 1 pinch ground cinnamon, or to taste; 1 pinch ground nutmeg, or to taste; 2 servings salt and ground black pepper to taste; 6 leaves kale, finely chopped, stems included; 1 onion, finely chopped; 1 fresh red chile pepper, seeded and chopped (optional); 1 large red potato, peeled and diced; 2 dried sage leaves, crushed; 237 milliliters water, or more as needed

You can never have too many main course recipes, so give Chilled Kale and Potato Soup a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 289 calories, 15g of protein, and 11g of fat per serving. This recipe serves 2. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have salt and ground pepper, potato, ground nutmeg, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.

Ingredients you will need

Red Chili Pepper

Beef Broth

Allspice

Cinnamon

Garlic

Nutmeg

Pepper

Potato

Onion

Water

Kale

Salt

Equipment you will use

Dutch Oven

Sauce Pan

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes.

Ingredients you will need

Bacon