Kale Soup for Fall

Kale is that perfect leafy vegetable that can do no wrong. Thanks to MindBodyGreen’s amazing soup concoction of the green plant, kale just became even better. Perfect for cool days and nights, this soup can stand on its own for vegetarians or taste great with chicken for meat-lovers. See the full recipe after the jump.


-Half a bag of small chopped kale pieces

-One lemon

-1 cup each of chopped carrots, onion and celery

-Basil or parsley chopped

-6-10 cups of organic chicken or vegetable broth

-Finely chopped garlic

-Bay leaf

-Dash of turmeric

-Sea salt and peppercorn to taste

-Olive or grapeseed oil


-On low heat, warm oil in soup pot

-Add garlic

-Cook for 2-3 minutes

-Add chopped carrots, onions and celery

-Cook on low for 5-10 minutes

-Add broth, bay leaf, fresh herb and dash of turmeric

-Squeeze in juice of lemon to taste

-Cook for 45 minutes

-Take off stove and add kale 10 minutes before serving

-Add salt and peppercorn to taste


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