Zingy Kale Soup
A wonderful summertime soup. This Kale soup is filling and a wonderful way to get in your vegetables.
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Servings: 6 servings
Calories: 98kcal
Ingredients
- 4 -5 cups bone broth or vegetable broth
- 4 cups kale
- 1 large sweet potato
- 2-3 medium carrots
- 1 medium – large onion diced
- 2-3 tbsp olive oil
- 2 stalks celery
- 1 small or 1/2 a medium or large piece of parsley root
- 1-2 cloves garlic minced
- Himalayan salt to taste
- pepper to taste
Instructions
- In a large pot add oil and turn burner onto high /high to medium heat. Add the onions and a sprinkle of Himalayan salt. Cook onions until translucent on medium heat.
- Add stock to the pot and bring the stock to a boil.
- Cut all the remaining vegetables (except kale and garlic) into chunks and add them to the stock. Cook on medium heat until the vegetables are tender.
- Mince the garlic and let it sit for about 10 minutes so that the enzymes in the garlic can activate
- Once the vegetables are tender add the kale and the garlic. Cook until the stems of the kale are tender
- Let the kale soup cool a little and puree soup until it is smooth with no big chunks.
- Enjoy!!!
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10945IU | Vitamin C: 57.1mg | Calcium: 84mg | Iron: 0.9mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko