Recipe Summary

Prep time: 20 mins
Cook time: 40 mins
Yield: 6 servings

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rich in veggies
rich in veggies

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Kale Soup
This recipe serves:  servings 
1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
salt to taste
freshly ground black pepper
1 quart Basic Chicken Stock (see recipe), or low-sodium canned
6 cups chopped, fresh or frozen kale

Cooking Instructions
1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the kale and simmer until just tender, about 5 to 7 minutes.

5. Puree in a blender and strain.

6. Adjust the salt and pepper to taste.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 6
Per Serving
Calories 105 Carbohydrate 13 g
Fat 3 g Fiber 5 g
Protein 10 g Saturated Fat 1 g
Sodium 430 mg    


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