This Balkan-inspired recipe has clean, bright flavors that go well together. Kale is an excellent source of vitamins A and C. It’s also part of the cabbage family, so it has cancer-fighting compounds. If you can’t find caraway powder, grind caraway seeds in a mortar and pestle, an electric spice grinder, or even a coffee grinder. For a milder version of this soup, omit the caraway and marjoram and season with sea salt and ground pepper.
1 peeled and cubed Idaho potato or 2 rose potatoes
½ tsp. kosher salt dissolved in 4 cups water
½ tsp. caraway powder
1 tsp. chopped garlic
¼ tsp. dried marjoram
2 Tbs. cornstarch dissolved in 1/4 cup cold water
2 cups chopped kale, stems removed
1. Place the potatoes, salted water, caraway powder, garlic, and marjoram in a large saucepan or Dutch oven. Boil until potatoes are soft, about 15-20 minutes, skimming foam occasionally.
2. Stir in the cornstarch mixture and cook until the soup thickens slightly, about 1 minute.
3. Add the kale and cook until the leaves are softened, about 5-10 minutes. If you like your kale a bit crunchy, cook it for only a few minutes. If you like it softer, cook it longer.