Kale Soup
serves 2-3
I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed.
Read more about this recipe at VeganYumYum.
1 small bunch kale
4 tablespoons olive oil
1/2 medium onion, finely chopped
1/2 cup quinoa
1/2 cup green lentils
1 heaping teaspoon cumin
1/2 teaspoon curry powder
5 cups water
1 vegetable bouillon cube
3 tablespoons tahini, plus more for garnish
2-3 tablespoons tamari (or soy sauce)
prep: 20 minutes
total: 1 hour
kitchen shears
large pot (with lid)
food processor (or blender)
1. Wash and de-stem kale (use kitchen shears to cut along the sides of the stems.) Tear the leaves into smallish pieces.
2. Heat oil in a large pot over medium heat, add onion and sauté for 3-4 minutes. Add quinoa and lentils and cook for 2-3 minutes; add cumin, curry powder, tahini, tamari and kale. Mix well. Add water and bouillon cube and bring to a boil. Cover and turn down heat to low. Simmer for 35-40 minutes.
3. Carefully blend the hot soup in a food processor or blender and return to pot. You can skip this step or blend only half of the soup if you want some texture, but I think it’s nicest smooth. Add more tahini and tamari to taste.
4. To garnish, mix 1-2 tablespoons of tahini with a small amount of water until it becomes smooth and bright. Drizzle on top of the soup and serve.
