Peasant Soup
By Tiffany Hobson
Serves: 6-8
Prep Time: 10 min
Cook Time: 50 min
Ingredients
8 Cups
No-Chicken broth, veggie broth or water
1
Large white onion, diced
1 Head
Garlic, minced
7
Purple potatoes, chopped
7-10
Carrots, chopped
2 Bunches
Lacinato kale, stripped and chopped
3 Tsp
Powdered thyme
1 Tsp
Marjoram
Several Twists
Freshly ground black pepper
Salt to taste
Directions
Place 1/2 cup of No-Chicken broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally, on medium heat, for 4-5 minutes until the onions appear translucent. Add the thyme, marjoram and several twists of freshly ground black pepper. Mix well. Add the remaining broth, purple potatoes and carrots. Bring to a boil, reduce heat, cover and simmer for 40-45 minutes, until the potatoes may be pierced with a knife easily. Add the kale and mix well. Continue cooking on low heat for an additional 10 minutes. Serve hot. Before serving, season with a bit of sea salt, if desired.
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