Tonight, as usual, I came home at 5:30, hungary and craving something green and healthy. Kale soup! Here’s the recipe:
Put 2 tbsp of canola oil in a saute pan and turn the heat on medium. The setting was 4 on my electric stove–not sure what it would be on your stove. Not sure what it would be on yours. Experiment. 🙂
Cut 2 medium onions in halves, then quarters, then slice thin.
Put the onions in a pan, cover and turn down the heat slightly; let them cook while you cut and wash the kale.
I used 2 kinds of kale: red and lacinato, the latter is sometimes called dinosaur kale. Wash the coarsely cut or torn kale in a colander. Rinse and don’t worry about getting rid of the water. Check on your onions. They should look like this before you add the kale.
Put the washed kale in the pan with onions. Cover the pan again and cook for 10 minutes. After 10 minutes, stir the cooked kale. It will look wilted.
Put the cooked onions and kale, plus 1 cup of water and 1/2 cup milk (any kind) in a blender.
Add one heaping tbsp miso. I used a heaping tbsp of this chickpea miso because it’s rather mild. If you use a darker miso you might want to use 2/3 the amount or less. Taste test after you blend the ingredients. I also like to add cayenne.
Blend. I use a Vitamix which can grind concrete. Just kidding. But if you use a regular blender you might have to blend in batches and for a longer time to get it smooth. Experiment. See how thick or thin, smooth or coarse you like it.
Below are 2 versions of the finished product. In one I’ve added nutritional yeast, which has a cheesy taste, plus a tsp of dulse flakes and powdered kelp which provides minerals–and I like the taste.
I love feedback on my recipes. Please let me know what you think–or if something didn’t work or if you have any questions. My goal is to make cooking easy, simple and delicious.