Fennel Scented Kale Soup

The holidays are about balance. (We all know that’s not true. The holidays are about pie.) Between all of the heavy, high-calorie holiday feasts, parties and work luncheons (with pie! yay!), it’s a good idea to stick to lighter fare at home this time of year. The following vegetarian kale soup is reminiscent of Italian wedding soup and makes for a hearty but light break between slices of… pie ([facepalm]).

Dried fennel seed gives the soup a gentle aromatic flavor. Barley adds texture and helps to thicken the soup’s liquid as it cooks.

Useful tip: If reheating for leftovers, the barley may soak up some of the liquid. Add 1/4 cup of water or so per serving to reconstitute.

Note of interest: The kale and the dried fennel seed used in this post came from a very generous neighbor’s garden. Thank you!

In YC News: December is Roast Post Month! Each week we’ll be posting a roast recipe in preparation for the holidays. Check back if you feel so inclined.

Fennel Scented Kale Soup – serves 4 – 6

1 T olive oil
4 – 6 cloves garlic, crushed and peeled, plus 1 clove, halved
1 lb kale, stems removed, chopped into 1/2 – 1 inch pieces
3 large low-starch boiling potatoes, such as Yukon gold
4 C vegetable stock
2 C tomato juice
1/2 C pearl barley
1 t dried fennel seed
shaved Parmesan or Asiago cheese (optional)

In a large stockpot, soften the 4 – 6 garlic in oil over medium heat about 1 minute. Add the kale and saute until wilted, about 2 – 4 minutes, keeping an eye to not burn the garlic.

Stir in the potatoes, stock and tomato juice, cover and bring a simmer. Reduce heat and continue to simmer for 10 minutes, stirring occasionally.

Stir in the barley and fennel seed, cover and continue to simmer for 45 minutes, stirring occasionally. To serve, rub individual soup bowls with the cut side of the halved garlic clove before ladling in the soup. Top with shaved Parmesan or Asiago cheese.

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