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Honey Dijon Soup with Kale and Purple Potatoes

dijon soup

This kale and purple potato soup is hardy and can definitely be a satisfying meal. Homemade soup is pretty much a staple in my house in the fall and winter. It is very easy to make and isn’t processed like can soups with high sodium content, preservatives, and not a lot of nutritional value. My thinking is the less boxes and cans of food you buy, the better off you will be. Is it economical to cook this way? Yes, it is…and I will show you how convenient it can be!

In my last post, I was talking about the changing seasons and the overlapping of seasonal produce that come together at the farmer’s market. Last week, I was making Cucumber Pear Salsa, this week it is a bit more chili outside and so I’m craving soup.

I still had some purple potatoes left after the Labor Day potato salad. Purple potatoes have 4 times as much antioxidants as Russet potatoes. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant.

dijon soup 2

Bell peppers are still hitting their peak and kale is in season from mid-July until December! Kale is an insanely nutritious leafy green that is extremely high in vitamins A, C and K and will get even tastier in October because the leaves get sweeter after the first frost.

So you can eat all kinds of hardy soups with kale while you are carving a pumpkin or you just want something quick and nourishing after a long day of work. You can keep kale for months in the freezer and it can be ready in minutes for easy soup recipes like this one.

Add any vegetables that you like. Seasonal vegetables are always the best because they are at the peak of freshness, taste, and are cheaper in price. When you buy local produce, it requires less travel time and saves on energy costs.

bell peppers

Look closely at the technique involved in this soup preparation. You will see most of my recipes are prepared to be not-so-processed and close to raw as possible…for soup that is! High temperatures and long heating times can degrade the nutrients in some vegetables.

If you want a unique way to eat your soup, try these reclaimed coconut bowls. If you use coconut oil, flour, or drink coconut water, you know that a lot of coconut shells are discarded. They are usually just burned! This is such a charming way to reuse coconut shells!

This recipe will be based off of one serving, so double and triple if you want to share!

Honey Dijon Soup with Kale and Purple Potatoes

Ingredients

  • 1 cup organic chicken broth/stock or vegetable broth (low sodium broth suggested)
  • 6-8 oz. of chicken breast or ground turkey
  • 1/2 tblsp dijon mustard or honey mustard
  • 1 clove of garlic, chopped
  • Dash of honey or maple syrup to taste (less if you use honey mustard)
  • 1/2 cup or more of boiled potatoes
  • 1/3 cup bell peppers
  • 1/4 tsp cumin
  • 1/8 tsp coriander (optional)
  • 1/2 cup noodles (Trader Joe's Organic Rice Quinoa Pasta) or rice (optional)
  • Dash of milk of your choice
  • Salt and pepper to taste
  • 2-3 fresh basil leaves, torn or 1/8 tsp fresh thyme (or ¼ tsp dried basil or ¼ tsp thyme)

Instructions

  • This recipe can be versatile with different types of meat or can be vegetarian. You can also be flexible with the herbs and spices. If you don’t have basil, then thyme can be tasty as well!
  • If you want to bake chicken breast in the oven:
  • Add salt and pepper to chicken and coat with a bit of coconut oil. Bake at 350 degrees for 20 minutes or until cooked all the way through. When the chicken breast is done, pour a bit of chicken broth in the pan to loosen the brown bits.
  • Add the herbs and spices and let it sit for a few minutes. After you have boiled the potatoes and the noodles, return everything back to the pot that is still steaming from the boiling water.
  • Add the rest of the chicken broth and cover with a lid. Let the steam heat up the soup while you clean up the kitchen or get the family ready to eat dinner.
http://unprocessedpurpose.com/honey-dijon-soup-with-kale-and-purple-potatoes/

This method infuses the flavors together and slightly cooks the vegetables without the use of high heat that can damage the nutrients in the food. You can then turn the stove on low heat for a few minutes to make it nice and hot. Add the kale to your freshly steamed soup and it will wilt in seconds! If you didn’t bake the chicken in the oven, you can add the broth, herbs, and spices to the warm pot that boiled the potatoes.

Oh…and here is another yummy tip. Make a whole different recipe with carrots and ginger instead of potatoes, basil, and thyme!

Daily Dish Magazine

 

This post is shared with these support communities: Waste Not Want Not Wednesday, Healthy Living, Thriving On Thursday, Let’s Get Real Friday, Foodie Friends Friday, FoodieFriDIY, Real Food Fridays.

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