kale soup with zucchini, sundried tomatoes & feta

Creamy feta cheese tops this rustic soup at the table. For an extra special presentation, drizzle a small amount of olive oil on each serving.

2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed
1 pound kale leaves (center ribs and stems removed), washed and coarsely chopped
4 cups vegetable broth
1 1/2 cups fresh parsley, chopped
2 cups sundried tomatoes, chopped
2 cups zucchini, chopped
1 teaspoon nutmeg
1 tablespoon fresh lemon juice
Sea salt and cracked pepper to taste
2 to 3 cups feta cheese, crumbled

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent. Stir in kale, broth, parsley, sundried tomatoes, zucchini and nutmeg and bring to a boil. Reduce heat and simmer until chard is tender, about 10 minutes. Add lemon juice and season with salt and pepper. Serve with feta cheese for garnish.

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from Monterey Bay Herb Company ~ Recipe Archive