Kale with Moroccan Chickpea Soup (or Garbanzo Bean Soup)

Late winter soup. Very quick, easy and delicious.  This soup recipe makes 4 servings. For each serving, steam 1+cups of kale and mix in.

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
1 cup of the vegetable stock
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.

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.

Kale in Fennel Soup with Paenut-Mint Topping

The recipe for the soup, comes from Cooking Light. Adding kale to the soup - that's my idea. Worked quite well.  Recipe makes 4 servings.  Nutritional count is for 1 serving.  Delicious!

Saute 1 minute in Dutch Oven and then lower to med-low for 6 minutes. Do not brown. Stir every so often.
   4 teaspoons olive oil
   3 cups sliced fennel bulb
   1 cup chopped onion
   3 gloves garlic, minced
   1/4 tsp salt

Add and bring to a boil, cover, reduce heat and simmer 10 minutes.

   2.5 Cups water
   1/2 tsp white wine vinegar
   1 (15 oz) can cannellini beans, rinsed and drained
   another 1/4 tsp salt
   1/4 tsp ground pepper

Blend, in blender or Vitamix, until soup is smooth. Do about 1/2 the ingredients.  Pour into a large bowl. Do the other 1/2. 

Chop fine and put in each serving bowl
   1 cup kale (i.e. 4 cups of kale for the recipe)

Combine and divide among the servings, and top with
   1/2 cup peanuts, dry roasted, unsalted
   1 tsp lemon rind strips
   3 Tbsp fresh mint, chopped up  
   1/4 cup parmesan cheese, finely shredded

Rated a 4.59 on the Kale Scale

Thai Carrot Soup With Kale

This is almost cheating - but it was very good!  RTE (ready to eat) soup from Whole Foods buffet. Thai Carrot Soup. Deee licious. Spicy too. I brought home about 2 cups, heated it up with 1+ cups of Kale ripped to bite size pieces.  No nutrition count on this one.


Rated a 4.56 on the Kale Scale.

Nebuchadnezzar Zesty Split Pea Soup with Roasted Vegies and Kale

Found this soup at the Country Mercantile in Ritzville Washington.  It's a dry soup to which you add water, tomatoes and hot peppers. I also had leftover, roasted vegies with balsamic vinegar. Put these items together along with a cup of kale ripped up to bitesize pieces.

The whole thing - delicious!

Rated a 4.68 on the Kale Scale.

Blockhouse Cafe Navy Bean Soup with Kale

I had a meeting at the Block House Cafe, and took with me my cup of steam kale. Asked them to put the kale in a bowl of their bean soup and voila - dinner!

I don't even want to know the calorie count on their soup, and toasted cheese. It was very good!

Rated a 4.65 on the Kale Scale.

Fast Food!

Friend made big pot of soup and gave a frozen portion to me. I saved it for this week. Made two servings. No calorie count.  Dinner was served within 5 minutes.

After soup thaws, put portion in glass bowl. Top with 1 cup kale, ripped to bite size pieces.

Microwave for 2.5 minutes. Stir kale into the soup.

Microwave again 1 minute.

Serve with a few Ak-Mak crackers. Yum!


Rated a 4.8 on the Kale Scale.

Curried Lentil Stuffed Squash with Kale

This recipe comes from the Eating Well magazine. A bit of a hassle to put together, but quite delicious.  RATED a 4.78 on the Kale Scale.
    My version is 1/2 what the recipe calls for. I made two servings instead of four.  Also, optional is to serve with non-fat greek yogurt, which I did, but I didn't include the yogurt in the nutrition count.

     Follow the cooking instructions in the magazine link. When done, steam the kale and either mix into the lentils and put in squash, OR mix squash guts with lentils and put on bed of kale on plate. Top with optional yogurt.

INGREDIENTS:

1 squash	ACORN SQUASH, RAW
2 tsp	BUTTER
1 tsp	garam masala
1/4 tsp	SALT
1.5 cup	WATER
1/2 cup	LENTILS, RED, DRY
2 tsp	OLIVE OIL
1 tsp	CUMIN SEED (aka coriander seed)
2 leek	LEEK, sliced thin
1/3 cup	ONION, chopped
1/2 carrot	CARROT, sliced thin
1 tbsp	GINGER ROOT, peeled, minced or diced
2 oz	GREEN CHILES, DICED, canned
1 tsp	CORIANDER, ground
1/2 tsp	TURMERIC, ground
1/2 cup	TOMATO, DICED
2 cup	KALE, ripped into bite size pieces