Cream of Kale Soup

Brr. Cold days call for warm soup. I grew up in the tropics, so I don’t really have much nostalgia around the winter season. However, making this recipe did bring back memories: it reminded me of cooking canned cream of broccoli soup in college! Unlike canned soup, this recipe has just 7 ingredients(that are real food and completely vegan) and it is delicious.

I found the recipe in the January issue of Taste for Life, a Whole Foods Market magazine that is free, and it seemed like a good basic soup. The recipe isn’t on their website yet, but their picture is much prettier than mine!

The original recipe called for coconut milk instead of cream, so it was easy to trust that coconut wouldn’t fight with the seemingly strong flavors of Kale and Broccoli. Since coconut oil is higher heat than olive oil and there was already coconut flavor from the milk in it, I subbed out coconut oil for olive. I also used Veg Stock in stead of chicken stock, which the recipe inexplicably called for…seriously, why? Finally, because I made it on a whim when I found the recipe, I didn’t have leeks on hand, so I used a Vidalia onion–although at this time of year they are just yellow onions*

The soup was so great that when I asked what I should make for breakfast the next morning, my daughter “Biddi” said, “Soup.”

img_4775Ingredients

  • 2 Tbspn Coconut Oil
  • 1 Yellow Onion, diced
  • 3 cloves Garlic, diced
  • 1 bunch Broccoli, chopped–healthy stems peeled and chopped too!
  • 1 bunch Kale, chopped
  • 1 Can Coconut Milk
  • 2 Cups water (optional)
  • 1 box veggie stock, I like Engine 2 if I don’t make one myself

Cream of Kale Soup- Coconut Milk

Cooking Method

  1. Heat coconut oil and add onions and garlic, cooking on medium heat for 5 minutes
  2. Stir in Broccoli, Kale and Salt and Broth
  3. Bring Soup to Boil, then reduce to a simmer for 10 minutes
  4. Add coconut milk–and water, if needed–and puree using immersion blender (or another method)

 

019aee4333c859166d296da632010c23.jpg
Scorpion Pose (Vrischikasana)

On a side note, and inspired by the daily prompt, I am happy to share that I have decided to take my yoga practice to the next level. In a few weeks I will begin to study yoga and get certified to be an instructor myself. After researching different studios, I think I have made a decision on the right program for me, for Biddi, and for our family’s schedule. It is really intimidating–especially the Sanskrit asana names–but I am always looking for a new challenge and a new subject to learn. Hopefully I can accomplish Scorpion pose/Vrischikasana during the program…or at least a forearm balance so I am on my way to scorpion.

* From what I recall, Vidalia Onions are technically from that region of Georgia and with a defined season, so even the regional onions, outside the season, are just called yellow onion.

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