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Nneka Okonkwo made this soup from produce grown in the school garden and served it at the harvest festival. Serves 4-6.
Ingredients
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken base
4 cups mushroom broth (or any stock)
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
Directions
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. Stir in chicken base, broth and potatoes; simmer 15 minutes. Reduce heat to low and add kale and cream; simmer until heated through and serve.
