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Make stock
1.5 cubes of vegetable bouillon
3 cups of water
Saute in a dutch oven or soup pot
1 Tbsp olive oil
1 carrot, grated
1 cup broccoli slaw
2 cloves garlic
1 medium onion, finely chopped
While this sautes, puree in Vita-mix or food processor
15 oz canned garbanzo beans (or chickpeas), drained and rinsed
1/3 cup tahini
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2 Tbsp lemon juice
Stir into the soup pot with the sauteed vegetables
Pureed mixture
Rest of the vegetable stock (about 2 cups)
1.5 tsp ground cumin
1 tsp thyme leaves, dried
.5 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/2 to 3/4 tsp Ras el Hanout
1 Tbsp balsamic vinegar
1 Tbsp cried chopped parsely
Cook 5 minutes or so, until heated through.
For each serving, ateam
1+ cups of kale, ripped to bite size pieces
Serve
Put steamed kale in bottom of soup bowl, and add 1 serving of the soup. Mix up.
Can garnish with toasted sesame seeds, or nuts.
Rated a 4.6 on the Kale Scale.