Vegetable Soup with Kale – dark green liquid health

If you make new year’s resolutions and swear by them for a month or so, and you decided to take on a healthier diet this year, this recipe might be just right for you. If you, on the other other hand, are not one of those who thinks a resolution made on a special date will make a change, don’t stop reading. This soup is tasty, rich, and contains the oh-so-popular ingredient – kale. It supposedly cleanses the digestive tract. I never read deeper on this subject, and I didn’t have to. I use it because it tastes good. Even if you are one of those who hates green veggies since childhood, give this vegetable soup with kale a chance.

The pumpkin adds sweetness and makes the soup thicker.
The pumpkin adds sweetness and makes the soup thicker.

This soup is easy to make and strong enough to eat it as a standalone meal for week days. Not very festive, but because of its colour, it makes you feel you did something good for yourself. The ingredient list is of course clean of dairy, eggs and nuts. After all, this is an allergy free food blog.

The notorious green

Did I say  it looks good. There is something about the strong and dark green colour that simply makes it look delicious or disgusting, depending on which kind of person you are. Some people hate green veggies, I think because their parents made them eat them overcooked and dull. This vegetable soup with kale is none of the above, so just ignore the colour if it frightens you and enjoy your new year’s cleanse.

Yes, kale has a very strong green colour.
Yes, kale has a very strong green colour. Which not only means that it is good for you. It also means it tastes good.

The “secret” ingredient in this vegetable soup with kale is…

There is an ingredient, or better – a mixture of ingredients in this recipe, that is a true flavor booster. It is a simple condiment, made of dried parsley onions, celery and carrots. All these ingredients finely chopped, dehydrated, and with some salt and pepper. It must be made in advance, but because you probably don’t have it, just use fresh grated carrot and celery. It won’t have the potency of the dehydrated and salted variety, but it will work just fine.

If you ever find the time, or would like to try to make your own condiments, you can try making this. It really is that simple. Just slice or grate onions, celery, parsley and carrots really really finely, and dry them in a food dehydrator. Then combine with the same amount of salt and you are done. I am thinking a tea spoon of salt rith there with the other ingredients would also be nice, but it would almost be cheating boosting the taste so easly.

Ingredients

  • 1 onion
  • 150 g kale
  • 2 big carrots
  • 1/2 small hokkaido pumpkin
  • 5 small potatoes
  • salt
  • pepper
  • 1 small can of
  • dried parsley, celery, onions
  • olive oil
  • 1,5 l water (you can replace some with vegetable or meat stock for even better taste)

Instructions

Slice onions, carrots, peeled potatoes, kale and the peeled pumpkin, seeds removed. Slice kale into big stripes, carrots and pumpkin into bigger dices, and potatoes into smaller ones. This is important because these ingredients need different times to cook through. Potatoes take the longest, and that’s why you need to slice them into smallest pieces.

vegetable soup with kale onion
Sauteed onions are a base of any good vegetable soup.

In a medium sized pot, heat up 3 table spoons olive oil and saute the onions. When onions get slightly softer, add grated celery, or the pre-prepared taste boosting condiment I talked you through in he intro. Stir.

Add kale, salt and pepper and stir for a minute. Add remaining sliced and diced vegetables. (no beans yet!)

vegetable soup with kale in the pot

vegetable soup with kale potato
Kale and potatoes. Other ingredients coming in a second.

vegetable soup with kale carrot

Add water. If you have any vegetable, beef or chicken stock, feel free to replace some of the water with it. It will elevate the taste of this vegetable soup with kale like nothing else.

Cook partly covered for an hour. the  longer you cook it, the creamier and tastier it will be. The minimum cooking time is just enough for potatoes cook through. You can easily try them for doneness in 20 minutes or so. If you decide to make the quick version, make sure you use less water or you’ll end up with a runny and dull veggie soup.

vegetable soup with kale cooking

When you decide your soup is almost cooked, add drained canned beans. They come already cooked, they just need to be warmed up a little.

In the end, give it a pulse or two with a hand blender to make it opaque, but don’t blend it all the way. Well, you could, but I like soups that aren’t too smooth. They appear more rustic, more homemade.

Done!
Done!

Vegetable Soup with Kale – dark green liquid health

Vegetable Soup with Kale – dark green liquid health

Ingredients

  • 1 onion
  • 150 g kale
  • 2 big carrots
  • 1/2 small hokkaido pumpkin
  • 5 small potatoes
  • salt
  • pepper
  • 1 small can of
  • dried parsley, celery, onions
  • olive oil
  • 1,5 l water (you can replace some with vegetable or meat stock for even better taste)

Instructions

  1. Slice onions, carrots, peeled potatoes, kale and the peeled pumpkin, seeds removed. Slice kale into big stripes.
  2. In a medium sized pot, heat up 3 table spoons olive oil and saute the onions.
  3. When onions get slightly softer, add grated celery and dried parsley or the pre-prepared taste boosting condiment I tell you about in the "notes",
  4. Add kale, salt and pepper and stir for a minute. Add remaining sliced and diced vegetables. (no beans yet!)
  5. Add water. If you have any vegetable, beef or chicken stock, feel free to replace some of the water with it. It will elevate the taste of this vegetable soup with kale like nothing else.
  6. Cook partly covered for an hour. the longer you cook it, the creamier and tastier it will be. The minimum cooking time is just enough for potatoes cook through. You can easily try them for doneness in 20 minutes or so. If you decide to make the quick version, make sure you use less water or you'll end up with a runny and dull veggie soup.
  7. When you decide your soup is almost cooked, add drained canned beans. They come already cooked, they just need to be warmed up a little.
  8. In the end, give it a pulse or two with a hand blender.

Notes

Pre-prepared taste boosting condiment: Just slice or grate onions, celery, parsley and carrots really really finely, and dry them in a food dehydrator. Then combine with the same amount of salt and you are done.

Don't blend the soup all the way. Well, you could, but I like soups that aren't too smooth. They appear more rustic, more homemade.

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