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Fresh Rosemary Soup
Mmm… have you ever had a dish with so much rosemary it almost tasted sweet? Not in an over-powering way, but in the best, most scrumptious way possible that marries all the flavors together. That’s what this rosemary potato soup tastes like!
If you haven’t, this recipe is a must! The fresh rosemary sprigs add SO much depth and aroma to this soup, and brings out the flavors of all the individual veggies.
Warm, Comforting Soup
Veggie soup is so underrated – I think it’s because most people haven’t tried it at its highest quality. It’s essential to use fresh, organic veggie stock and fresh crisp veggies when making your soup, and the order in which you cook your veggies will determine if any are over or under cooked.
I cooked this soup in a few segments: first the onion, garlic, celery and carrots go in. Once they are about half way cooked, in go the potatoes! Once they are a bit soft I add in the veggie stock, beans and spices, and the kale goes in just for the last 5 or so minutes of cooking.
This is so important because I love my veggies to still have some texture, instead of a bunch of mush; even the potatoes have a bit of density!
Effortlessly Delectable and Healthy
This soup really takes minimal skill, just some chopping and a bit of patience! The unique flavors of each veggie are enough to make this soup bold and irresistible. I bet your kiddos will even love it!
As cold season is rolling in, I’m making sure to armor up with plenty of healthy, nourishing soups. Also, we’re going to be spending the rest of this winter back in Chicago (we’re moving back!), so we’ll really need the warmth!
- Extremely flavorful
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- 1 Head of Kale
- 1 Yellow Onion
- 3 Small Potatoes
- 2 Medium Carrots
- 5 Cloves Garlic
- 1 Bunch Celery (5-6 Stalks)
- 32 Oz Veggie Stock (low-sodium)
- 2 Sprigs Fresh Rosemary (6 in. long)
- 1 Can White Beans
- 1 Tsp Thyme
- 1 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/4 Tsp Chili Powder
- Chop Onion, carrots and celery and add to a large pot. Add a splash of veggie stock and the minced garlic and cook over medium heat until fragrant.
- Add Chopped potatoes and continue cooking for 5-7 minutes, or until potatoes begin to soften when poked with a fork.
- Add veggie stock, beans, thyme, salt, pepper and chili powder. Add one of the whole sprigs of rosemary and chop the other and add to the pot. Cook for 10 minutes or until potatoes are fully cooked.
- Add kale and cook until wilted. Remove whole rosemary sprig and enjoy! This soup is SO much better the next day after all the flavors have marinated!