This is one of my favorite recipes. I got my inspiration from "Willy the food Dabbler" who used to work at the Berkeley Whole Foods. He would always be demo-ing his recipes there. The original idea came from a recipe of his. I have changed it a little over time to make it mine.
It is a truly nourishing divine soup.
Curried Coconut Kale Soup
Recipe By :
Serving Size : 4 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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1 tablespoon coconut oil
1 medium onion -- chopped
2 cloves garlic -- minced
1 teaspoon cumin -- ground
1 1/2 teaspoons coriander -- ground
1/2 teaspoon turmeric -- ground
1/4 teaspoon cayenne pepper -- ground
1 bunch kale -- de stemmed and chopped
6 cups homemade stock veggie or chicken
1 can coconut milk
2 tablespoons white miso
Saute the onion and garlic in 1 tablespoon of coconut oil.
Add the spices and cook for 1 minute.
Add the kale and saute for 2 minutes.
Add the stock and bring to boil then simmer for 5 minutes.
Add the coconut milk and simmer for 1 minute.
Place half the ingredients in a high speed blender and blend till smooth, pour into a large bowl. Blend the rest of the soup with 2 tablespoons of miso and add to the rest of the soup.
"Spicy, creamy, yummy and bursting with nutrients"
Start to Finish Time:
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NOTES : Can be a delicious breakfast, lunch or dinner.
Kale is an amazingly nourishing vegetable. It has more absorbable calcium than milk. Kale is a great anti-cancer vegetable and it may help to regulate estrogen and fight off many forms of cancer, including breast, bowel, bladder, prostate and lung cancer.