3 tablespoons oil
3 cups kale, chopped
1 cup carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 cups vegetable stock
1 teaspoon salt
2 cups nondairy milk
freshly ground pepper, to taste
1 tablespoon dried parsley
1. Heat oil in a large saucepan. Add kale, carrots, celery, and onion.
2. Cover and let the vegetables cook for 5 minutes, stirring occasionally.
3. Add vegetable stock and salt. Bring to a boil, then let simmer for 20 minutes over medium heat.
4. Add nondairy milk, pepper, and parsley. Heat through without bringing the soup to a boil.
Source of recipe: This is a recipe I adapted from a French, small-town cookbook from Québec which came out in the eighties.