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Friday, January 10, 2014

Warming Pumpkin Kale Soup (V, GF, Low-fat)

Try this simple and delicious soup to warm up in winter. The creamy texture with just enough bite from the kale is sure to win your tastebuds over alongside the health benefits.

Time: 1-2 hours | Yields: 3 bowls | Serves: 1-2

29 oz Pumpkin Puree
4 cloves roasted Garlic, minced
239g Lacinato Kale, massaged
1 (14.5 oz) can of diced Tomatoes
2 tbs + 1tsp raw Coconut Sugar
1/2 Sweet Onion, finely chopped
1 inch fresh Ginger, grated
2 tsp ground Cinnamon
1 tsp ground Cumin
1 tsp Kelp Granules
1 tsp ground Turmeric
1/2 tsp Garam Masala
1/2 tsp Cayenne
Dash Coriander
Juice half lemon
4 cups Water

Peel and chop your garlic and onion, then add to a soup pot. Turn heat to medium and cook in the juice from your can of diced tomatoes. Stir for a few minutes until fragrant.
Meanwhile, wash and de-stem your kale. You can use any type of kale. You may want to rip or chop it into small pieces. Mine was pre-cut to the size of baby spinach. Massage for a minute or two.
Add to pot with the rest of the tomatoes and cover with a lid to wilt for 5-10 minutes. Stir.
Add your spices and water. Stir and let reduce for 5 minutes.
Add pumpkin puree and lemon juice. Stir and reduce heat to low. Let cook for 1 hour or more.
Spoon into bowls and allow to cool before serving. Fresh cilantro is a nice addition.
Enjoy with a flatbread or bowl of rice and feel free to reheat the next day!

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