Potato Kale Soup

This Balkan-inspired recipe has clean, bright flavors that go well together. Kale is an excellent source of vitamins A and C. It’s also part of the cabbage family, so it has cancer-fighting compounds. If you can’t find caraway powder, grind caraway sees in a mortar and pestle, an electric spice grinder, or even a coffee grinder. For a milder version of this soup, omit the caraway and marjoram and season with sea salt and ground pepper.


1 peeled and cubed Idaho potato or 2 rose potatoes
½ tsp. kosher salt dissolved in 4 cups water
½ tsp. caraway powder
1 tsp. chopped garlic
¼ tsp. dried marjoram
2 Tbs. cornstarch dissolved in 1/4 cup cold water
2 cups chopped kale, stems removed

1. Place the potatoes, salted water, caraway powder, garlic, and marjoram in a large saucepan or Dutch oven. Boil until potatoes are soft, about 15-20 minutes, skimming foam occasionally.
2. Stir in the cornstarch mixture and cook until the soup thickens slightly, about 1 minute.
3. Add the kale and cook until the leaves are softened, about 5-10 minutes. If you like your kale a bit crunchy, cook it for only a few minutes. If you like it softer, cook it longer.


Vitamin A
Vitamin C


About Grace O

Grace O has been cooking and baking professionally and recreationally all of her adult life. As a child in Southeast Asia, she learned the culinary arts by her mother’s side in her family’s cooking school. She became so well versed in hospitality and the culinary arts, she eventually took over the cooking school and opened three restaurants. She is widely credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. She has cooked for ruling families and royalty. Grace O’s move to America precipitated a career in healthcare, inspired by her father, who was a physician. Twenty years and much hard work later, she operates skilled nursing facilities in California. Grace O strives to create flavorful food using the finest ingredients that ultimately lead to good health. Her recipes, although low in saturated fat, salt, and sugar, are high in flavor. Grace employs spices from all over the world to enliven her dishes, creating food that is different and delicious. She believes that food can be just as effective at fighting aging as the most expensive skin creams. And since she’s over 50 herself, she’s living proof of that. foodtrients.com
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