Creamy feta cheese tops this rustic soup at the table. For an extra special presentation, drizzle a small amount of olive oil on each serving.
2 tablespoons olive oil 1 large onion, coarsely chopped 2 garlic cloves, crushed 1 pound kale leaves (center ribs and stems removed), washed and coarsely chopped 4 cups vegetable broth 1 1/2 cups fresh parsley, chopped 2 cups sundried tomatoes, chopped 2 cups zucchini, chopped 1 teaspoon nutmeg 1 tablespoon fresh lemon juice Sea salt and cracked pepper to taste 2 to 3 cups feta cheese, crumbled
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent. Stir in kale, broth, parsley, sundried tomatoes, zucchini and nutmeg and bring to a boil. Reduce heat and simmer until chard is tender, about 10 minutes. Add lemon juice and season with salt and pepper. Serve with feta cheese for garnish.
Discover more Soul Soothing Soups - Recipesin the archived edition of our Oct 2013 email. Or get more recipe ideas and inspiration from our Pinterest Board - [ soul soothing soups ]
from Monterey Bay Herb Company ~ Recipe Archive
