Time: 30 minutes, not including baking the potatoes
Do ahead. 6-8 potatoes (3 1/2 pounds), baked and cooled. (preheat oven to 350 degress, poke the potatoes with a fork a few times, wrap them in foil-or not. Bake for about an hour or until they are easily pierced with a fork.)
1/4 cup of vegetable broth for sauteeing. Add more if needed.
1 large yellow onion, sliced into short strips
3 cloves of garlic, minced
1/2 tsp. fennel seeds, crushed (really makes this recipe a stand-out)
1 tsp. dried thyme
1/2 tsp. dried rubbed sage
1 tsp. salt
Plenty of freshly ground black pepper
1/4 cup dry white wine (or just more broth if you prefer)
4 cups of vegetable broth (might want to use a bit more)
4 cups of kale, torn into bite-size pieces (about 6 leaves, tough stems removed)
1/4 cup plain unsweetened soy milk
Potato wedge ingredients
2 heaping TBS coarse cornmeal
1/4 tsp. dried thyme
1/2 tsp. paprika
Pinch of salt
2 cloves garlic, minced
Once your potatoes are baked and cool enough to handle, preheat a large soup pot with 1/4 cup of veggie broth and saute the onions over medium-high heat until good and brown, about 12 minutes.
While the onions cook, prep the potatoes:
1. Slice the baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4 inch chunks.
2. Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes, then add the wine to deglaze the pan.
3. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil.
4. Add the kale, cover & cook for 15-20 more minutes.
While the soup cooks, prepare the potato wedges:
1. Slice the reserved potato halves in half length-wise so you have six pieces.
2. Preheat a good non-stick skillet over medium-high heat.
3. Combine all the ingredients for the wedges (except the oil spray) on a plate.
4. Wet the potato wedges with a little bit of water and dredge the two cut sides in the cornmeal mixture.
5. Lightly spray the wedges with the canola spray on all sides, and cook for about 4 minutes, or until golden and crispy. Turn, and cook the other cut side.
Finishing the soup:
1. The soup should be done at this point. Either use a potato masher to "mush up" about 1/2 the soup--Warning: do not use an immersion blender for this! It will make the soup pasty & yucky! My husband did a very quick blend of 1/2 the soup in our VitaMix & that worked out fine.
2. Return the "mushed up" soup back into the pot, add the soy milk and mix.
3. If it's too thick for your taste, add additional vegetable stock or water.
4. Ladle into bowls & top with potato wedge "crouton"