Vegetarian Kale Soup Recipe

A healthy, good for you, easy vegetarian kale soup that is loaded with nutrition and pureed into a smooth bowl of goodness! Simply replace the dairy with coconut cream and keep it vegan If you prefer.

Supernatural spinach, kale, a zucchini for texture, together with a bunch of herbs and a little kick from green chili peppers make this simply perfect!

Feel free to add a cup of cooked quinoa at the end to make it more of a hearty stew. I suspect this recipe is going to be on rotation at the shack all year long. 

Often times I’ll add a couple of handfuls of baby spinach right after I pureed the soup and removed it from heat. The steam alone will wilt it and give it a nice rustic texture.

But just because I called it  ” vegetarian ” doesn’t mean you can’t take it over to the carnivore paleo lane, right ? Because it goes well with:

• ricotta meatballs 
• sprinkled with diced ham or crispy bacon bits
• pan seared sausage or chorizo
• top with leftover chicken carnitas or grilled chicken

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Vegetarian Kale Soup

An easy, healthy vegetarian kale soup that is loaded with nutrition and pureed into a creamy bowl of goodness! Simply leave out the cream and keep it vegan If you prefer.

Course Entree

Cuisine Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Florentina

Ingredients

• 1 spanish onion -diced
• 1 carrot -diced
• 1 bunch kale -chopped
• 1 lb baby spinach
• 1 zucchini -diced
• 1/2 bunch cilantro or parsley -roughly chopped
• 4-5 c vegetable stock or water
• 1 green chili -sliced
• 1 chili pepper -sliced for garnish
• 1/2 c toasted pine nuts or pumpkin seeds
• 10 sprigs fresh Cilantro (for garnish)
• Red pepper flakes to taste
• 1/2 c sour cream or greek yogurt for serving (optional)
• 1/4 c extra virgin olive oil
• Sea salt to taste

Instructions

• In a heavy bottom soup pot heat up a lug of the olive oil over medium flame. Add the diced onion and saute until translucent. Add the carrot and zucchini and cook for about 5 minutes until they start to soften.
• Stir in the kale and sauté until wilted, about 5 minutes. Pour in 4 cups of the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted.
• Using a hand held immersion blender puree the soup to your liking, adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt an red pepper flakes.
• Serve with a drizzle of sour cream, sprinkled with the pumpkin seeds and garnished with the cilantro sprigs and chile pepper slices.

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