Off White Living

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Archive for the tag “healthy soups”

more excellent uses for kale (recipe)

Kale is just about the coolest veggie ever made. I sit here writing this post between spoonfuls of a delicious and easy to prepare soup I made that uses kale. Earlier today we threw some kale in the veggie scramble that fueled our bike ride and last night I struck up a conversation with a friend about kale and smoothies. What other veggie can offer so much diversity.

Below is the soup recipe. I’d love it if one of you bloggies would try it out, and let me know your thoughts or what you did to make it even better. It’s hearty, low fat, high fiber and even my husband loves it. A+ in my book

Butternut squash soup (with kale!)
1 small butternut squash, peeled and cut into 1/2″ cubes
1/2 large yellow onion (preferably one from your friend’s garden, such as the one I used)
6 cups of chicken stock (or whatever stock you have handy)
1 bunch of kale, chopped into 1″ pieces and de-stemmed (at least the bottom)
salt and pepper to taste
1 can of cannelloni beans (organic if possible)
1 3″ sprig of rosemary (like the one I gleaned from the rosemary bushes that grow along my running path this morining)
2 tsp dried Italian herbs
Olive oil (EVOO)

In a large stock pot add about 1-2 Tbsp EVOO and the onion. Sweat the onion for about 3 min on med. heat. Add a pinch of salt and pepper. Stir for 1 more minute. Add the squash and mix. Let it cook for about 2 minutes and then add the stock (warm stock up to room temp before adding it). Add the herbs and bring to a “just boil” for about 15-20 minutes, until the squash is soft.

Now, if you want to make it thick and creamy, use an immersion blender to blend the stock with the squash/onion. Take out the rosemary sprig before you do this!. You can also put it in the blender but this is tedious. It will also taste good just as it is (chunks). After blending add the beans and cook another 5 minutes or so. Add the kale and another pinch of salt/pepper. Cook an additional 5-10 minutes, or drop it down to low-med and simmer it for about 15-20 minutes. Avoid over wilting the kale.

Serve in a ceramic bowl with a big ol’ soup spoon and all will be well on this chilly November evening. I bet a dollop of sour cream (or thick plain yogurt better yet!) would be tasty on this too.

Okay, back to my soup!

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