top of page

Soup For You!

What could be more exciting than opening your door to your latest delivery and finding kale inside?

While a big, beautiful bunch of kale may not be your idea of a good time, this soup that mixes fresh veggies with pantry staples will definitely have your taste buds partying.

The key to delicious homemade soup is time and patience. Think of this soup as a symphony, whose ingredients must be layered with perfect timing in order to build to a harmonious crescendo in which each flavor note shines. Put on your favorite show and catch up on the latest episodes as you allow this dish the time it needs to come together perfectly.


2-4 cups kale (chopped)

1 lb Yukon gold potatoes (chopped)

1 large carrot (chopped)

1 cup celery (chopped)

1-1/2 cups onion (chopped)

6-8 garlic cloves (minced)

1/2 cup dry lentils

44oz broth (divided)

2 sprigs fresh rosemary

2 sprigs fresh sage

2 bay leaves




Olive oil

Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request kale, potatoes, carrots, celery, onion, and garlic.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


Prep Lentils

  1. Heat 1 tbsp of olive oil in a saucepan over medium heat

  2. Sauté 1 tbsp of minced garlic for 1-2 minutes, until fragrant

  3. Add 1/2 cup dry lentils, 1 tsp salt, and 1 tsp cumin and combine with garlic. Allow lentils to toast for 1 minute

  4. Add 1-1/2 cup broth and bring to a boil

  5. Reduce to low heat and simmer until the lentils absorb all of the liquid and are soft


  1. Build the aromatics base

    1. Heat 2 tbsp of olive oil in a large saucepan over medium heat

    2. Add onion and salt, then sauté until fragrant and translucent

    3. Add remaining garlic and cook for 1-2 minutes

    4. Stir in carrots and celery. Cook until veggies begin to "sweat"

    5. Reduce the heat to medium low, cover and cook down the base for at least 30 minutes to draw out the sweetness of the veggies.

  2. Cook the potatoes

    1. Once veggies are cooked down, stir in chopped potatoes

    2. Add 4 cups of broth. Deglaze the pot, stirring all ingredients together.

    3. Bring pot to a boil, then reduce to medium low heat and cook potatoes for 20-25 minutes

  3. Bring it all together

    1. As the potatoes cook, wash and chop 2-4 cups of kale (about 3-4 leaves and stalks)

    2. Once the potatoes are soft, add the cooked lentils to the pot, incorporating them into the soup.

    3. For a creamy texture, use an immersion blender to blend half the pot until smooth. Or transfer 2 cups of soup with potatoes, lentils, and veggies to a counter blender, blend until smooth, then return to the pot.

    4. Stir in chopped kale and cook for 3-5 minutes until wilted

    5. Add salt and pepper to taste.

    6. Serve soup hot with a drizzle of olive oil. Enjoy!


bottom of page