Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika (Pimentón de la Vera)
  • 2 tbsp sun-dried tomatoes (oil-packed), finely minced
  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 6 cups vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb curly kale or collard greens, stems removed and sliced into thin ribbons
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and soft.
  2. Stir in the 4 minced garlic cloves, 1 tsp smoked paprika, and 2 tbsp minced sun dried tomatoes. Cook for 1 minute until the oil turns a deep red and smells fragrant.
  3. Add the 1.5 lbs of cubed potatoes and pour in the 6 cups of vegetable stock. Season with 1 tsp sea salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes shatter when pressed with a fork.
  4. Use an immersion blender to puree the soup until completely smooth and velvety. If you like a bit of texture, you can leave a few small potato chunks behind.
  5. Add the 1 lb of thinly sliced kale ribbons to the pot. Stir well and cook for 3 to 5 minutes until the kale is tender but still bright green.
  6. Remove the pot from the heat and stir in 1 tbsp of fresh lemon juice. Taste and adjust salt if needed. Serve immediately until the steam carries the smoky aroma across the room.