CREDIT: PHOTOGRAPHY / ANTONIS ACHILLEOS, STYLING / CHRISTINE KEELY, ALI RAMEE

Ingredients

1 tablespoon extra virgin olive oil

1 small onion diced or ½ cup dried onions

1 32 oz vegetable broth low sodium

4 cups cubed yellow potatoes (3-4 medium potatoes)

4 large cloves of garlic minced or 2 teaspoons garlic powder

Salt and Pepper to taste

4 cups chopped fresh kale or 1 12 ounce bag of frozen kale 

1 cup plant milk (almond or oat)

4-6 tablespoons flour

3 tablespoons olive oil or ½ stick plant butter

Instructions

  1. Cube potatoes, boil until tender, drain and set aside
  2. Heat 3 tablespoons olive oil or melt plant butter in a large pot
  3. Add flour and whisk until a thick paste, add milk and continue whisking until smooth
  4. Add potatoes, onions, seasonings, and broth, bring to a boil, stirring occasionally
  5. Lower heat and add kale, allow to simmer for 10 minutes

Trilanda Colbert

Intergrative Nutritionist

As a Certified Integrative Nutrition Coach, I practice a holistic approach to health and wellness. Looking at how all areas of your life are connected, I help you understand how the Primary Foods of your life are connected to the Secondary Foods. Primary Foods are: Career, Relationships, and Finances just to name a few, while Secondary Foods are what we put into our bodies. I received my certification from the Institute of Integrative Nutrition and have been practicing natural healing and prevention for 20 years. My goal is to empower people through education and support to help them make sustainable habit changes that will ultimately improve their overall health, happiness, and well-being.