I’m all about soup.

First of all, it helps me get in lots of broth, which is key to being healthy (traditional cultures all over the world have consumed broth for health for thousands of years). I love the flavor the broth imparts to everything as well, so I make a batch weekly with leftover bones and use it in pretty much every savory dish I make. It’s basically better than free, because you’re using up something you would normally throw out (bones from food you’ve already cooked).

I also like soups because they are so versatile. You can make all kinds of soup: from veggies of all kinds, and incorporate meat or spices and herbs. The variations are endless! It’s also very warming and filling, so I love to drink soup whenever the weather is cold or even just a little chilly. Nothing takes the edge off like a bowl of soup. It’s also generally super easy to prepare.  I was excited to find this kale onion soup recipe because I have kale in my garden and I’m always looking for new ways to use it. It’s a deep green color and it’s absolutely delicious! I hope you love it.


  • 4 slices bacon (optional)
  • 4 onions, sliced thinly
  • 2 cloves garlic, skinned and minced
  • 1 t  grated lemon zest
  • 1/2 t black peppercorns
  • 1 bay leaf
  • 4 whole allspice
  • 4 c broth
  • 3 medium potatoes, peeled &  diced
  • 1 t  paprika
  • 2 T lemon juice
  • 4 c kale, chopped


  1. Cook bacon in a cast iron skillet, until crisp. Crumble.
  2. Add onions to pan. Stir until softened.
  3. Add lemon zest, garlic, peppercorns, bay leaf, and allspice and stir for 1 minute.
  4. Add entire mixture to VitaClay pot along with broth and potatoes. Stir.
  5. Cover, seal and set to “soup,” cooking for 2 hours.
  6. Dissolve paprika in lemon juice
  7. Discard bay leaf and allspice. Stir in paprika solution, kale and bacon.
  8. Seal and cook 15-20 minutes, until kale is tender.
  9. Puree soup with hand immersion blender.
  10. Keep it warm in the clay pot and serve.

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