* Exported from MasterCook *
Hearty Kale Soup
Recipe By :Anne L. Desjardins
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 large Spanish onion -- finely chopped
4 garlic cloves -- finely chopped
1 celery stalk -- finely chopped
2 shallots -- finely chopped
1 carrot -- cut in rounds
8 cups stock -- 'chikn' or vegetable
1 teaspoon fresh thyme
1 tablespoon ground turmeric
2 tablespoons paprika
2 sweet potatoes -- peeled and cut into small cubes
8 cups curly kale leaves -- finely chopped
salt and freshly ground pepper -- to taste
Heat the olive oil in a large Dutch oven. Saute the onions, garlic, celery, shallots, and the carrot over medium heat for 8 to 10 minutes, until the onions are translucent.
Add the stock, thyme, turmeric, and paprika. Bring to a boil.
Add the sweet potatoes and let simmer for 5 to 10 minutes, until they are almost cooked.
Add the curly kale and cook for several minutes until tender.
Pour the boiling soup into each serving bowl and season with salt and pepper to taste.
Serves 8 to 10
Prep time: 1 hour
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 97 Calories; 3g Fat (29.2% calories from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
