Kale isn’t just for chips! This recipe comes from CSA member Jill. This soup is a lovely green colour and has a full and wholesome flavour.
After seeing this recipe I began to wonder if kale could be substituted for other veggies. I’m always looking to develop cooking “approaches” that can apply to more than one veggie. These are not so much recipes, but versatile methods of preparing veggies that apply to lots of different things. An example of this is doing roasted veggies once per week and throwing in whatever vegetables and herbs remain in the fridge. The roasted vegetable leftovers can can then be stored in the fridge to pack for lunch or to heat up for quick meals. Another example of this is Barb’s Kohlrabi Tzatziki which is itself is a modification of the of cucumber salad. All of this is a lead up to say that I think that Jill’s soup recipe could be made with slight modifications to other veggies as well like leeks, root veggies, or fennel.
Jill's Easy Kale Soup
- 8-12 large kale leaves
- 1 cube garlic and herb soup stock or whatever stock you have
- 4-6 cups water
- 2 tbsp bacon bits
Put the kale and the soup stock cube in a pot with 2 cups water and cook on low heat for 30 minutes or until tender. Puree with blender or hand-held blender.
Add more water (2-4 cups depending on how thick a soup you want) and the bacon bits.
Bring back to a boil and serve.