Vegetarian Kale Soup

This recipe serves:  6 10

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 vegetable stock
6 cups chopped, fresh or frozen kale
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

SEE ALL THE FACTS

• Print this recipe