FARM BOY’S MUSHROOM KALE SOUP
One of the biggest successes at Farm Boy are the delicious soups, developed by Drache. About a dozen flavours are available chilled in take-home containers, while five to eight flavours (depending on the size of the store) are usually available hot in cauldrons for eating right away. This one, inspired by a soup Drache tasted at an Ottawa restaurant, is one of the most popular.
Makes: 4 to 6 servings Preparation time: about 40 minutes
■ 2 tbsp (30 mL) extra virgin olive oil
■ 3/4 cup (180 mL) ish onion, peeled and chopped
■ 3/4 cup (180 mL) carrots, peeled and chopped
■ 3/4 cup (180 mL) celery, chopped
■ 1 large Yukon gold po tato, diced
■ 1 tbsp (15 mL) garlic, minced
■ 1 lb (454 g) button mush rooms, chopped
■ 3 cups (750 mL) water
■ Once 14 oz/400 mL can coconut milk
■ 1 bunch curly kale, stems removed and leaves chopped
■ 2 tsp (10 mL) salt
■ 1 tsp (5 mL) pepper
1. In a large pot, heat the oil over medium high heat. Add onions, carrots and celery and sauté for 5 minutes.
2. Add the potatoes, garlic and mushrooms to the pot and continue to sauté for another 5 minutes.
3. Turn heat to high and add the water and coconut milk, bring to a boil, then reduce heat to low and simmer until all vegetables are tender.
4. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper. Use an immersion or regular blender to purée. Taste, adjust seasonings.