Healthy & Delicious Kale Soup

Fran Drescher

Ingredients

  • 2 quarts of organic vegetable broth
  • 1 large bunch of black Tuscan kale leaves julienned
  • 1 cup raw peas fresh or frozen
  • 1 cup raw corn fresh or frozen
  • 1 cooked cup quinoa or pearl barley or brown rice prepared to package instructions
  • Kosher or sea salt and fresh ground pepper to taste. (A pinch of each to start).

Method

Cook kale in veggie broth over medium heat for approx 20 minutes or until liquid turns green and kale is soft. Let cool to room temperature and then using a handheld blender lightly purée directly in the pot until there are only small bits of the kale leaves visible. If you are using a traditional blender or food processor blend in batches then pour into a new soup pot.

Add corn and peas plus salt and fresh pepper to taste 

Put on low heat for 10 more minutes to soften raw vegetables. Then add the cooked grain of your choice into soup then stir and serve. It’s a healthy soup that even kids will enjoy!

Can be served hot or cold