Spicy Kale Soup Recipe and Instructions
Prep Time
Serves
Cooking Mode
1 tsp canola oil
1 small onion, finely chopped
1 clove garlic, minced
½ tsp ground cumin
¼ tsp ground cayenne pepper
2 cups quartered white petite potatoes
1 carton sodium-reduced chicken broth
1 bunch kale, tough stems discarded, leaves chopped into bite-size pieces
(approx. 7 cups/1.75 L)½ lemon, juiced, divided
½ red pepper, finely diced
1 tsp canola oil
1 small onion, finely chopped
1 clove garlic, minced
½ tsp ground cumin
¼ tsp ground cayenne pepper
2 cups quartered white petite potatoes
1 carton sodium-reduced chicken broth
1 bunch kale, tough stems discarded, leaves chopped into bite-size pieces
(approx. 7 cups/1.75 L)½ lemon, juiced, divided
½ red pepper, finely diced
Directions
1In a large saucepan, add potatoes and broth along with 1 cup (250 mL) of water. Add onion and sauté until translucent. Stir in garlic, cumin and cayenne. Add potatoes, broth and water. Stir in kale by large handfuls, adding more as the leaves wilt. It will seem like too much kale at first, but the volume reduces as the leaves cook. Add half the lemon juice.
2Cover and simmer on medium-low heat for 15 min., until kale is tender and potatoes are cooked through and easily pierced with a knife.
3Add spoonfuls of remaining lemon juice to adjust flavour, if desired. Garnish with the red pepper just before serving.
Tips
1
Kale is a hearty, leafy green that contains vitamins, minerals and phytochemicals – natural plant compounds known to protect against illness and disease.
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