Green Horizons Soup

This is a recipe from Save Our Bones, that mom sent me about a year ago. It might be in the book Bone Appetit! The recipe might be in the Finally got around to trying it. I calls for pureeing the vegetables, and I choose to Vita-Mix them such that there were still bits of veggies - not a smooth puree.  Bottom line - well worth the making - very tasty and quite easy to make!  I cut the recipe in half - that's what's listed here.  Makes 4 servings.



Heat for 5 minutes over high heat:
2.5 tsp olive oil
1 tsp garlic
2 leeks, chopped
1/2 parsnip, chopped
1/2 red onion, chopped
1 stalk celery, sliced
1/2 tsp black pepper
1 tsp turmeric powder
1/2 tsp curry powder
1/2 tsp red chili powder

Add the following, mix and bring to a boil. Then reduce heat, cover and simmer for 15 minutes:

3 cups vegetable broth / stock
1 tsp parsely, dried
9 sprigs of cilantro. fresh
4 cups kale, chopped or ripped up (a bunch and 1/2)

In Vita-Mix, puree vegetables mixture.
While in Vita-Mix, add 1/2 cup almond milk, mix.

Soup will still be hot - serve and enjoy!

Rated a 4.65 on the Kale Scale.

Saucy Kale

I had some of the sauce leftover from yesterday's Squash It entry which formed the starting point for tonight's meal. Sautéing the veggies in the sauce and then the kale - umMm good!

Saute
3 tsp coconut oil (this is solid at first)
1/2 cup onion, diced
1/2 tsp garlic, raw, diced

Add and continue sautéing
10 grape tomatoes, halved
4 slices of lean Canadian bacon, cup up

Steam 2 minutes
1+ cup Kale

While kale steams, add and simmer sauce made from (about 2+ Tbsp total)
- Hoisin sauce
- wine
- balsamic vinegar
- soy sauce lite

I was going to put the ham and tomato mix on the kale, but instead I added the kale to the sauté pan and mixed it all up.

Serve with parmesan cheese (about 1 Tbsp)

Rated a 4.69 on the Kale Scale.