This humble soup took on a different dimension with the addition of some leftover white basmati rice... kinda like liquid mashed potatoes, with buttered popcorn, but without dairy! (save for the butter, which can be omitted). Pureed for easy pouring out of the mountain thermos, fresh off the slopes of another powder day... yes, this is my life!!
4 large potatoes, diced
water to cover, plus 5 cm more
2 stock cubes
1 tbsp butter
1 1/2 onion, medium-sized
3 cloves garlic
3 stalks celery
1/2 can coconut cream
1 1/2 cups cooked basmati rice
1 tsp salt
fresh ground pepper to taste
1 1/2c chopped kale, de-stemmed
fresh dill for garnish
Cook the potatoes in boiling water, with the stock cubes added. (This is my cheat, if you have homemade stock on hand, by all means...) Meanwhile, melt the butter, toss in the onion and garlic, and saute on medium heat. After about 10 minutes, add the celery and continue to saute. Once the celery has softened nicely, and the potatoes have cooked through, add the saute mix to the soup pot. Add the coconut and basmati rice as well. Toss in the kale and go for it with your trusty hand blender... bring back up to your desired heat and serve garnished with fresh dill! oh, if you keep truffle oil around the house, that’s a nice addition too.
may the fresh be with you,
ladyk
