Easy Recipe Finder
Recipe Feeder
Super easy! Fat free, gluten free, vegan.
1/3 cup or so of red miso
6 or 7 potatoes
2 bunches of celery
1 bunch of black kale
salt
pepper
hot sauce
Peel and slice the potatoes thin. Toss them in a stock pot and fill with enough water to cover them about 2 inches deep. Add the miso. Boil, stirring when you remember, until the potatoes are soft. Use a potato masher to smoosh them up until they make a creamy base for the soup. Slice the celery and add to the soup. When the celery is almost done, add the kale in bite sized strips. Simmer until the kale is tender. Adjust the seasoning, go heavy on the pepper if you are getting over a cold.
Aaah, good for what ails ya'!
(add some olive oil if you want the soup to stick to your ribs a bit more)
1/3 cup or so of red miso
6 or 7 potatoes
2 bunches of celery
1 bunch of black kale
salt
pepper
hot sauce
Peel and slice the potatoes thin. Toss them in a stock pot and fill with enough water to cover them about 2 inches deep. Add the miso. Boil, stirring when you remember, until the potatoes are soft. Use a potato masher to smoosh them up until they make a creamy base for the soup. Slice the celery and add to the soup. When the celery is almost done, add the kale in bite sized strips. Simmer until the kale is tender. Adjust the seasoning, go heavy on the pepper if you are getting over a cold.
Aaah, good for what ails ya'!
(add some olive oil if you want the soup to stick to your ribs a bit more)