Wednesday, January 13, 2010

Green Kale Soup

Every year when the cold surround our bodies I turn in to a soup junky. The warmth it brings is not like anything else. I love love love soup and I have the childish habit of burning my tongue since I have no patient to wait for it to cool down. I eat and eat and eat and every mouthful is like a blanket gradually warming my insides. Green kale soup was a one time a week meal in my family home. Oddly enough it took me years and years to prepare my own version of it. This bright green vegetable won me over when I spotted it at the local food store the other day. The grand leafs with its bright colour mesmerized my brain and called me.

Start with preparing 1 litre of strong vegetable bouillon in an easy to pour jug or can. Follow the instructions on the packet and add a bit extra to get a stronger flavour. Use a good quality stock that is preferably without as many of the following as possible: gluten, sugar, wheat, yeast and lactose, preservatives, colouring, artificial flavours and genetically modified material. I use marigold Swiss vegetable bouillons that are easy to find in the supermarket as well as the local health food store. Now make the rest of the soup. 

Green Kale Soup
2 garlic cloves
1 tbsp olive oil
1 tbsp filtered water
500g green kale
hard boiled eggs to serve

Finely chop the garlic cloves and simmer with the oil and water for a minute in a big pot. Cut the greens in slices and add to the pot. Stir around for a minute and add 700ml of the vegetable stock. Simmer for 10 minutes and mix using a hand mixer or a blender. The soup should now be quite thick. Use the extra bouillon to thin it down to a consistency of your liking. Halve the eggs and place them in the bowl just before serving. Serves 2 as main or 4 as starter

Soup is a very easy, quick and cheap way of preparing a healthy meal and an easy way to make extras for lunch the day after. Start the meal of with a raw salad and serve some bread with the soup. Eating something raw with a meal aids the digestions and absorptions of nutrients.


HEALTH BENEFITS of Kale: Kale is a good source of vitamin A, K, C and the mineral Manganese. You need Manganese to metabolise carbohydrate, proteins and fats. Kale has a good ratio of fibre and calcium and is one of the vegetables that contain the largest concentrations of health promoting sulphur compounds that increases the livers ability to produce enzymes that neutralize potentially toxic substances. Kale also include nutrients that protects the lens of the eye.

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