- 1 bunch kale (or two 5 ounce containers of pre-washed organic kale leaves)
- 4 tablespoons olive oil
- 1 medium sized onion (yellow or red) into a medium sized dice, ½-inch squares
- 6 cloves of garlic, peeled and roughly chopped
- 3 stalks celery cut in 1–inch pieces
- 1 small dried red chili seeded and chopped or ½ teaspoon dried chili flakes
- 1 bay leaf
- 1-2 teaspoon of salt (to taste)
- 4-5 medium sized red potatoes (about 1 pound), scrubbed and diced in ½-inch cubes
- 7 cups or water or stock (chicken or vegetable)
- Juice of ½ lemon
- 2 slices of Classic Herb Bread from Anna™, cut into approx. ¼-inch cubes and toasted into mini croutons (instructions to follow)
- Greek yogurt to top (optional)
- Trim kale leaves away from stem. Cut into 2-inches pieces, wash well and set aside. If you bought the pre-washed and trimmed kale, skip this step.
- Heat oil in a soup pot; add onions and sauté for 2-3 minutes, add garlic and sauté for one minute. Add chili, bay leaf and salt and sauté for an additional 2 minutes, stirring often.
- Add potatoes, celery and 1 cup of stock stir to combine and cover for 5 minutes over medium-low heat.
- Add the kale, cover and steam until it is wilted, stirring occasionally. Once kale is wilted add remaining stock, bring to a boil. Reduce heat to simmer and cover pot for 30-40 minutes until potatoes are soft.
- In 2-3 cup batches puree in a food processor, Vitamix or blender. Return to soup pot and reheat if necessary.
- Add juice of ½ lemon, stir to combine and season with salt and pepper to taste.
- Drizzle olive oil over Classic Herb Bread cubes and toss to coat evenly, toast in a 350-degree oven or toaster oven until golden.
- Serve soup with a dollop of plain Greek yogurt and Classic Herb Bread croutons. Soup will be even more delicious the next day as the flavor deepens.