Ingredients
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1 teaspoon vegetable oil or olive oil
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2 cups finely chopped leeks, excluding dark green parts
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2 cups celery stalks, chopped
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1/2 cup Irish stout
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3 cups Russet potatoes, peeled and chopped into 1/4 inch pieces
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2 cups rutabaga, peeled and chopped into 1/4 inch pieces
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1/4 teaspoon Frontier Co-op Fennel Seed
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1/2 teaspoon Frontier Co-op Ground Mustard
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1 teaspoon Simply Organic Dill Weed
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6 cups water
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3/4 cup low-sodium vegetable broth
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1/2 cup half and half
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2 cups packed Dino kale, stems removed, cut in thin strips
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1 pinch sea salt
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1/2 cup packed fresh basil, cut into a chiffonade, for garnish
Directions
1. In a pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
2. Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to a boil, then reduce to a simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
3. In a blender, combine half soup mixture and half and half. Puree.
4. Return pureed mixture to the pot. Stir in kale and cook over low heat for a few minutes, making sure mixture does not come to a boil, until kale is bright green.
5. Add salt and pepper to taste.
6. Garnish with basil chiffonade and serve hot.
To make the dish vegan, substitute sweetened almond or soy milk for the half and half.
