Energizing Kale Soup

By December 22, 2015 March 2nd, 2019 Dairy Free, Gluten Free, Paleo, Recipes, Soup, Vegetables

Kale Soup 2I created this soup for the Nourishing Foods Winter Cleanse coming up January 11-15, 2016. It is a clean light soup with satisfying savory flavors, perfect for any season. It is a soothing easy to digest soup.

Kale is one of of the most nutrient dense foods on the planet.  It is high in vitamins and minerals especially Vitamins A, K and C.  It is a good, plant-based source of calcium, a nutrient that is very important for bone health and magnesium which most people don’t get enough of.  In addition it contains 3 grams of protein in each cup of raw kale.

This recipe contains red skinned potatoes but if you prefer it can be made with sweet potatoes.

Start with a good broth, vegetable or bone. I made it with chicken broth, something I have in my freezer regularly. Every time we roast a chicken we use the bones for broth.  Here is my chicken broth recipe.

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Energizing Kale Soup


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x

Description

It is a clean light soup with satisfying savory flavors, perfect for any season.


Scale

Ingredients

  • 1 Tb coconut oil
  • 1 medium onion, chopped
  • 1 cup diced celery
  • 4 cloves garlic, chopped
  • 5 cups broth, vegetable, chicken or bone
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • ½1 tsp Celtic sea salt to taste, use less if your stock has salt
  • 2 red potatoes, diced into 1/2-inch cubes (about 1 ½ cups)
  • 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
  • 4 cups lightly packed kale, stems removed and finely chopped
  • Fresh pepper

Instructions

  1. Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
  2. Heat 1 tablespoon oil in a medium soup pot.
  3. Sauté onion and celery over medium heat for about 5 minutes stirring frequently.
  4. Add garlic and continue to sauté for another minute.
  5. Add broth, thyme, rosemary, salt and potatoes and bring to a boil on high heat.
  6. Once it comes to a boil, reduce heat to a simmer and cook for 5 minutes.
  7. Add carrots and cook until vegetables are tender, about 15 minutes.
  8. Add kale, and cook another 5 minutes until the kale is tender.
  9. Season with fresh pepper, taste to adjust salt.
  • Category: Soup
  • Cuisine: Vegan, Paleo, Gluten Free,

 

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