Austrian Kale Food
GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP
An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.
Provided by Dr. Joel Fuhrman
Number Of Ingredients 11
Steps:
- Place everything except the kale and cashews into a large pot over medium-high heat.
- Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes. Veggies should be fork-tender.
- If you're using kale, steam it very lightly in the microwave (or steamer). If you are using spinach there is no need to steam it will cook in the hot soup.
- In a high-speed blender, blend two-thirds of the soup liquid and veggies. Add the cashews and blend on "hot soup" setting until smooth and creamy. You can also let the soup cool down first if you don't have the hot soup setting. Or use an immersion blender.
- Add the blended mixture back into the pot and stir in the kale or spinach.
AUSTRIAN KALE
Another find for our rampant black kale! From gourmet_recipes_from_around_the_world email. Braising is a nice technique for greens that have gotten a bit tough out in the garden - softens their firbrous texture & brings out their flavor - the key is low simmer with a lid. Younger leaves can be lightly braised & have potatoes which have been boiled separately added into mix for a brief introduction before serving. Would make a nice lunch with a couple of poached eggs & some shaved Romano cheese.
Provided by Busters friend
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the kale leaves into 1/2-inch-wide strips.
- Blanch them in lightly salted boiling water for one minute. Set aside.
- Saute the garlic and onion in the oil until lightly browned.
- Add the stock, potatoes, celery, and blanched kale.
- Simmer together until potatoes fall apart and lose their shape.
- Season with salt and pepper, garnish with sour cream and serve.
Nutrition Facts : Calories 332.9, Fat 8.4, SaturatedFat 1.1, Sodium 107.8, Carbohydrate 59.3, Fiber 9.1, Sugar 2.4, Protein 11.2
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