2 Tbsp Coconut Oil
1 Cup Yellow Onion, Chopped (1 Small)
4 Garlic Cloves, Chopped
Heat oil in a pan, add onion and garlic and saute for 3 minutes in medium flame.
1 Cup Carrot, Chopped (1 Large Carrot)
1 Cup Celery, Chopped (2 Celery Stalks)
1 Bunch Lacinato Kale Stems, Chopped
Add carrot, celery, kale stems and saute for 3 minutes in medium flame.
4 Cups Potatoes, Chopped (About 4 Medium Potatoes)
1/2 Tsp Dried Dill
1/2 Tsp Celery Salt
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
4 Cups Water
Add all the above, bring to a boil, reduce the heat to low and simmer for 15 minutes.
Take out 2 cups of soup and blend in immersion blender and return it to the soup pot.
1/2 Cup Frozen Corn Kernels
1 Bunch Lacinato Kale Leaves, Chopped
Add corn and kale, stir to combine and simmer for 5 more minutes.
Serves:
Yields:
Taste Note: Tastes
Source: veggieinspiredjourney
