1 large bushel of Kale, washed well and torn into bite sized pieces
4 C yukon gold or yellow fin potatoes, washed and diced (I leave the skin on)
1/2 C to 1 C of fresh parsley
1 large yellow or sweet onion, diced
3-4 cloves of garlic, minced
6 C broth or stock of your choosing (I use a product called Better than Broth)
red pepper flakes, to taste
1/2 t fennel seeds, crushed as much into a powder as you can manage
salt and pepper to taste
Cook onions and garlic in bottom of your soup pot with olive oil until done. Then, add broth and boil potatoes until tender. Add kale, parsley and spices and allow to cook for another 20 minutes.
I serve this with gluten free corn bread, which I will add the recipe for in a future post.