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Shut Up And Cook: Green Soup

green soup in a white bowl

We can never get enough greens. Even the healthiest eaters need more, as greens are so vital to our well-being and fighting diseases. Kale is seriously the new black of the food world. This leafy vegetable creates a soup that you wont be able to get enough of-no matter how much you make! I love adding the crispy chips for an extra oomph, and my daughter and her friends love snacking on these chips.

Serves 6


Kale Chips:

  • 1 bunch kale, stems removed and discarded
  • 2 teaspoons olive oil
  • pinch of sea salt or Sea Veg

Kale Soup:

  • 1 tablespoon olive oil
  • 1 leek, white and pale green parts, sliced vertically
  • 1 pound of broccoli florets (from about 2 stalks of broccoli)
  • 1 quart vegetable broth, homemade or store-brought
  • 1 bunch kale, stems removed and discarded
  • 2 tablespoons umeboshi vinegar
  • 1/4 teaspoon sea salt or Sea Veg

Method Of Preparation:

  1. To make the kale chips, preheat oven to 300 degrees F. On a parchment-lined baking sheet, spread out the kale leaves and drizzle with olive oil and sea salt or Sea Veg. Bake until crispy, about 15 to 20 minutes. Remove from oven and set aside to cool.
  2. To make the soup, pour the olive oil in a medium pot set over medium heat. When the oil is hot, add the leek and cook until softened, about 3 minutes. Next, add the broccoli florets and vegetable broth. Bring the mixture to a simmer and cook for 7 minutes, until the broccoli is bright green. Mix in the kale leaves, cover, and cook for an additional 7 minutes, until the broccoli is tender and the kale leaves are wilted.
  3. Depending on the size of your blender, you may need to do the next step in batches. Transfer the soup to the blender and pulse until smooth, about 30 seconds. Mix and adjust the salt or the umeboshi vinegar to your liking. Divide the soup between bowls and top with a few kale chips. Enjoy!
Erica Reid, Founder of nécessité
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