Vegetable Soup Recipe
As the weather starts to cool down, hot soups are wonderful! I am making a vegetable soup today and one of the ingredients is kale. This food is so highly nutritious, I thought I would take a moment to tell you about some of the benefits of this awesome vegetable! Kale is part of the cabbage family and in 1 cup supplies you with more than 70% of your recommended daily allowance for vitamin C with only 20 calories. It is an excellent source of calcium, copper, iron, manganese, B6, B1, B2, vitamin E, carotenes and dietary fibre. Here is a recipe for soup using kale.
Stay warm and have a healthy day!
Vegetable Soup (a slightly modified recipe by Kirstin Hartvig)
2 tablespoons extra virgin olive oil or coconut oil
1 onion, chopped
3 garlic cloves, crushed
1 carrot, chopped
1 parsnip or parsley root, chopped
1 stalk of celery, chopped
1 big handful of kale, chopped
1 leek, sliced
6 1/2 cups of water
14 ounces of fresh organic tomatoes, chopped
1 teapsoon thyme
1 bay leaf
1 tablespoon fresh parsley, chopped
Sea salt and black pepper to taste
Stir fry the vegetables in olive oil or coconut oil. Add the water and tomatoes. Bring to a boil and add herbs, and salt and pepper. Simmer for 30 minutes, or until the vegetables are soft. Serve this tasty vegetable soup with whole grain bread or use it to add flavour to stews and sauces.