Ingredients:

1 tablespoon olive oil

1 onion

2 cups chicken or vegetable stock (or 1 cube bouillon in two cups water)

1 potato or 1/2 cup plain yogurt

1 cup cress (this is approximate; use more or less if you wish)

1 cup kale, finely chopped (also approximate, adjust to your mood or budget!)

1 cup orange juice

salt and pepper

Instructions:

In a pot, saute chopped onion in olive oil until translucent. Add prepared stock or water and bouillon cube along with the chopped potato and simmer until potato is soft. (if opting for the yogurt instead of the potato, do not add yet!)

Rinse cress (save a little for garnish) and kale and add to pot along with the orange juice, salt and pepper. Simmer for a couple more minutes, then remove from heat. If you have an immersion blender (my favorite kitchen appliance these days!), blend the soup directly in the pot. If not, let cool a bit then transfer to blender to puree. (if you opted for the yogurt instead of the potato, mix it into the soup once you’re finished blending it.

Enjoy with toast, croutons, biscuits, or crackers!