Ingredients
1 tablespoon peanut oil
1/3 cup finely chopped celery
salt to taste
1/3 cup finely chopped carrots
freshly ground black pepper
1/3 cup finely chopped onions
6 cups chopped, fresh or frozen kale
1 quart vegetable stock
Cooking Instructions
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Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
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Add the stock and bring to a boil quickly over high heat.
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Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
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Add the kale and simmer until just tender, about 5 to 7 minutes.
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Puree in a blender and strain.
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Adjust the salt and pepper to taste.