Potato Kale Soup

Here is a recipe from Julie Marie Sterner at www.protectivediet.com.  I like Julie's recipes because she does not use oil in her cooking.  Her recipes follow Dr. Esselstyn's recommendations to a T regarding reversing heart disease.

My wife said this recipe is a definite repeat.  She suggested one change, though and we added corn to give it a little crunch and flavor.

A great soup as the cool weather approaches.

 

Creamy Potato and Kale Soup
Serves 4

 Ingredients:

• 1 box organic vegetable broth (32 ounces)
• 1 medium onion diced
• 1 large carrot diced
• 1 rib celery diced
• 1 cup of parsley chopped fine
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 clove garlic pressed or chopped fine
• 2 medium potatoes diced
• 3 large leaves kale cut into thin ribbons
• 1 box unsweetened soy milk (32 ounces)
• 4 tablespoons cornstarch
• 1 1/4 cups nutritional yeast
• 1 teaspoon caraway seeds (optional)

Method:
Soup Base

1. In a stock pot combine vegetable broth, onion, carrot, celery, 1/2 parsley, sea salt, pepper, garlic, potatoes, kale and caraway seeds.
2. Bring to boil until ingredients are tender.

Creamy Sauce

1. In a sauce pot bring soy milk to a boil.
2. Incorporate cornstarch with 3/4 cups water
3. Add liquified cornstarch to boiling soy milk. Whisk thoroughly until thick
4. Turn off heat and add yeast. 
5. Once potatoes are tender remove soup base from heat. Add cream sauce and remaining parsley. Stir to incorporate.