Potato Kale Soup with Seitan
I really wanted to make this recipe when David was in town the other weekend. The temperature had dipped below 70 degrees for the first time, and a creamy potato soup would have been the perfect “real food” for a traveler tired of eating out.
But in between all the running around and me being a little under the weather, the home-cooked meal thing just never happened.
Well d., I don’t want you to miss out completely. I found time to cook a couple days after you left, and went ahead and made the recipe I had in mind for you. Here it is, I hope you enjoy!
Potato Kale Soup with Seitan
You can find seitan in your grocer’s cooler next to the tofu. Often used as a meat substitute, seitan is made from wheat gluten – making it a great option for people who can’t (or don’t like to) eat soy products. It’s got a beefy, stringy texture that makes it a nice, cholesterol-free substitute for red meat.
1 large bunch of kale, chopped (with the stems and ribs discarded)
1 medium onion, chopped
2 cups well-scrubbed red potatoes, chopped (with skins on)
8 oz. seitan, chopped (bacon or pancetta would be a good substitute in this dish, if you’d prefer something meatier)
3 cloves garlic, minced
4 cups vegetable stock
1 Tbs vegetable oil
1 cup milk (or half and half if you want a richer soup)
1 tsp. cider vinegar
1 tsp. summer savory
Salt and pepper to taste
1. Heat the oil in a large, heavy-bottomed pot and sauté the onions and garlic over medium heat until translucent, about 3 – 5 minutes.
2. Add the seitan and sauté, stirring frequently, for about 5 minutes.
3. Add the vegetable stock, potatoes and kale and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or more, or until the kale and potatoes are very tender.
4. Add the milk, vinegar and savory, and stir. Smash several potatoes with a fork to slightly thicken the soup.
Serves 4
