Ingredients:
2 tablespoons coconut oil
4 small potatoes
1 bunch of kale, chopped
5 cups vegetable stock
1 teaspoon sugar
1 tablespoon red wine vinegar
4 stalks of celery, sliced
2 cloves of garlic, minced
1 small yellow onion
1 can fire roasted tomatoes, with juice
4 sprigs of rosemary
3 sprigs of thyme
salt and pepper, to taste
Cook potatoes in the oil. Add onions, celery, and garlic. Season with salt and pepper and the rosemary and thyme. Add vegetable stock and tomatoes, water, sugar, and vinegar. Simmer for about an hour. Before serving, stir in kale. Remove from heat. Garnish with croutons and olive oil.
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