Potato and Greens Soup

Love potato soup? Try this spin from the Veganomicon:



Serves 2:

Soup: 4 baking potatoes - baked and cooled Olive oil 2 cloves garlic, minced 1 tsp thyme 1/2 tsp sage 3 cups vegetable broth Pinch of salt 2 cups kale, torn into small pieces 1/4 cup milk

Potato wedges: 1 tbsp cornmeal 1/4 tsp thyme 1/4 paprika 1 cloves garlic, minced Olive oil

1. Slice the potatoes in half lengthwise. Set aside 2 halves for the wedges. Slice the rest of the potatoes into 3/4" chunks.
2. In a pot, saute the garlic, thyme, sage, and salt in olive oil for 2 minutes. Add a bit of veggie broth to it doesn't burn.
3. Add the chunks of potatoes and the rest of the broth. Cover and bring to a low boil. Add the kale. Cook covered for 20 minutes.
4. Meanwhile, on a plate, combine the cornmeal, garlic, and spices.
5. Slice the potato halves in half again so you have four long slices. Dip each side into the cornmeal mix.
6. Lightly coat a pan with oil and cook the potatoes for about 5 minutes on each side. Add more oil as needed.
7. Once the soup is done cooking, mash up the potato chunks. Add the milk and mix.