INGREDIENTS:

• 1/2 pound kale, stems chopped
• 1 tbsp of butter or canola oil
• 1 large onion, chopped
• 1 medium potato, peeled and sliced
• 2 cloves garlic, chopped
• 2 cups of  frozen peas, thawed
• 2 cups of 2% milk or non-dairy milk (or more to taste)
• 1/2 cup of fresh parsley
• 1/2 tsp of salt, to taste
• 1/4 tsp of white pepper

DIRECTIONS:

1. Wash and stem the kale, and chop the stems in small pieces. Reserve. Melt the butter or heat the oil in a large pot, then add the kale stems, onion and potato slices. Sauté over medium heat for about 10 minutes, until the stems and potato slices are soft when pierced with a knife, and the onions are translucent. Add the garlic and the kale leaves and stir. Cover the pot and reduce the heat to low, and let the kale steam for about 5 minutes. Uncover and stir.
2. Put the peas and the kale mixture into a blender and puree until very smooth, adding milk as needed for a smooth puree. Add the parsley and blend again until smooth. Return the puree to the soup pot, heat through over medium heat, and season with salt and pepper.