On a clear, cool day in January, Joy served me the precursor of this soup for lunch. The soup was delicious, almost as good as our visit.

Ingredients

  • 8 cups water (or more depending on desired consistency)
  • 4 cups golden potatoes, scrubbed, diced, and well-rinsed
  • 1 large onion, diced and caramelized in 1 tsp olive oil
  • 2 tsp minced fresh garlic or use minced garlic canned in water
  • 1 cup diced celery, including leaves
  • 1 tsp McKay’s mock chicken seasoning
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ tsp lemon pepper
  • 1 cup frozen or fresh, cut organic kale
  • ½ cup coconut milk or equivalent (e.g., almond milk)

Preparation

Place water, potatoes, and seasonings in a large pot. Bring water to a boil, then simmer until potatoes are cooked through. Add celery when potatoes are about half cooked.

While potatoes are cooking, place diced onion and olive oil in a skillet and cook, stirring frequently. Add fresh garlic. Continue to cook until onions are clear and somewhat caramelized.

Add onions and garlic to potatoes. Add kale, stirring gently until entire mixture is hot (but not boiling).

Add coconut milk (or equivalent). Remove from heat and let stand covered for 5-10 minutes.

Serve

Ladle soup into bowls.

Garnish with sprigs of parsley or a sprinkle of paprika.