Easy-to-Digest Soup Recipe

January 11, 2019

Hello everybody! I hope that your holiday was filled with love and happiness and that you are ready to see what 2019 has in store for you! I know I am 😊 Speaking of the holidays, I have a love- hate relationship with food during this time. I absolutely LOVE the food that my family makes for Thanksgiving, Christmas and New Year’s, but tend to have this tiny issue where I eat until I hate myself. Can I get an amen? I think it’s because we only make certain dishes during this time of year so I pretty much stuff myself since I know I won’t get it again until the following year. I guess it sounds kind of silly when the problem could be fixed by making holiday food on a regular basis, but I’m not gonna lie, its an issue that I love to have because it’s another special thing to look forward to as each year comes to a close.

Anyway, I wanted to share the recipe for this healthy, easy-to-digest and even easier to make soup since I’m sure I’m not the only one who enters the new year feeling permanently full.

Easy-to-Digest Soup

Ingredients:

2 tablespoons butter
1 onion, chopped
2 large russet potatoes, peeled and diced
4 cups stock of choice (beef, chicken or vegetable) I used chicken, but its good with any of the three
1 bay leaf
3 large kale leaves, stems removed and torn into 2-inch pieces

Dumplings:

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons butter, cut into cubes and slightly softened
1 tablespoon fresh parsley, chopped
2 eggs, lightly beaten

In a dutch oven or heavy bottom pan, melt the butter over medium heat. Cook onion in butter until golden brown (about 8 minutes).
Add in potatoes and cook for 3 minutes. Pour in stock and bay leaf. Bring to a boil over medium- high heat, and then reduce heat to low and simmer, covered, for about 20 minutes or until potatoes begin to soften.
While soup is simmering, make the dumplings. Sift flour and baking powder into a medium sized bowl. Add in salt and rub in the butter until the mixture resembles breadcrumbs. Stir in parsley. Add in eggs and gently mix with spoon until mixture begins to stick together. Knead the mixture in the bowl a few times over to make a dough.
Uncover soup and drop 1-inch spoonful’s of dough into soup. Cover and continue to simmer for another 10 minutes giving everything a good stir halfway through (this helps to ensure the dumplings are cooked evenly).
Add in kale and stir for about 1 minute until kale begins to wilt. Season with salt and pepper to taste.

Side Note: This is also really good with homemade croutons which can be substituted for the dumplings or served in addition to the dumplings (however, I wouldn’t recommend the latter if you’re making this because you’re bloated). To do this, melt about 2 tablespoons of butter in a small skillet over medium-low heat. Cut 2 pieces of sandwich bread into small squares (crust removed). Cook bread in butter, tossing occasionally for about 8-10 minutes or until bread is golden brown on both sides. Remove from heat and lightly season with salt.

So, there you have it. This soup is so simple, but so good! I also love it for chilly nights and sick days. If you give this recipe a try, I’d love to hear what you think! Thanks so much for stopping by!

Xoxo

Amber