My kale and chard soup recipe

Couple people asked for my Kale and Chard soup recipe I mentioned in my spud! post. Here it is:

1 head of kale
1 head of swiss chard
2-3 cloves garlic
1 yellow onion or shallots
Few sticks celery
Few carrots
Salt and pepper taste
Bit of olive oil
Stock (veggie or chicken)
Sour cream (optional)

Cut kale and chard into small pieces (the smaller the faster they cook). Dice onion, garlic, celery and carrots. Put a soup pot onto stove top and heat to medium-high. Add oil, garlic and onion and saute until the sugars are released and onions are transparent. Add chard and kale and cook until tender, then add carrots, celery. If you have other veggies in the fridge that you need to use up you can also add zucchini, eggplant, potatoes, even an old end of parmasean, etc.

When celery and carrots cooked to soft add stock and simmer for 20 minutes or more (if you’re like me there’s no rushing soup).

Taste the soup then and add salt and pepper to taste. Next using a hand blender purée the soup to desired consistency. Serve in bowls with sour cream garnish.