Here’s my kale soupe recipe – modified from a recipe that was shared with me by a client. The original recipe had rice, sausage, and added salt in it, but I didn’t need the extra carbs from rice, don’t care for sausage and figured the soup stock had enough sodium. It turned out delicious! Give it a try:
In a large soup pot, fry in coconut oil or butter 1 onion and a few stalks of celery, chopped. Add some chopped (or garlic-pressed) garlic (I used 3 cloves); 1 chopped green pepper and 1 chopped red pepper (I used 2 green peppers because I was out of red). Stir fry the veggies about 5 minutes, then add 1 tsp thyme and 1/4 tsp allspice, cook for 1 more minute.
Add 1 large can of chopped tomatos (I used no salt added), and 4 cups of broth (chicken or veggie). Then add kale – I used about 3 cups of frozen kale (available in the organic section at Superstore), or you can use about 6 cups of fresh kale that you’ve pre-chopped and blanched. Bring to a boil and simmer about 10-20 minutes (less time if you like the veggies more crunchy).
Serve with 1/2 cup greek yogurt or cottage cheese to get your protein.
Next time I will try this recipe with beans, for a bit of protein and more fibre.
[Thanks Chrissy S!]