Kale Potato Cannellini Chickpea Soup

INGREDIENTS:

1 bunch Kale, leaves and young stems

2 Potatoes, cut into chunks

1 canned Cannellini Bean, drained

1 canned Chickpea, drained

2 cups Chicken Broth

2 cups Water

1 head Garlic, peeled and smashed

1/2 White Onion, peeled and cut into chunks

Plain Greek Yogurt (for serving, optional)

2 tablespoons Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil in a soup pot over medium heat.  Add onion and garlic; fry until they are fragrant.

2. Add potatoes; continue to fry for another 5 minutes.  Add chicken broth and water.  Bring the liquid to a boil and then add the kale a handful at a time.  Cook until the kale is softened.  Add chickpea and cannelloni bean.

3. With a wand blender, puree the soup until smooth.  Season with salt to taste.  To serve, spoon out the soup in a serving bowl and add a dollop of yogurt.

Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。