Stem Soup
- Author
- Christian Leue
- Servings
- 4
- Category
- Soups
Ingredients
- 1 medium onion, peeled and thinly sliced
- 2 cups very thinly sliced veggie stems (collards, kale, cabbage, etc.)
- 2-3 medium potatoes, peeled, quartered and thinly sliced
- Olive oil
- 3-4 cloves of garlic, peeled and finely chopped
- 2 tsp Curcumade
- Water
- About 1 Tbsp of miso paste*
- Aleppo
- Salt
- Lemon
Directions
- Cover the bottom of a large pot with olive oil and heat on medium high.
- Add the onion and cook for 3-4 minutes, then add the stems and half of the potatoes.
- Cook for 7-8 minutes more, stirring occasionally, until the veggies have browned in spots. If anything sticks to the pot just use a spatula to scrape it up so it does not burn.
- Add the garlic and Curcumade and cook for 1-2 more minutes, then add the remaining potatoes and water to cover and bring to just below a boil, then reduce to a simmer.
- Cover loosely and cook until all veggies are tender (about 20-25 minutes).
- Dissolve the miso paste in a bit of the hot broth, then add it to the pot and stir well.
- Serve with fresh lemon, salt, and aleppo pepper, to your tastes.