After a rather decadent date with chocolate ice-cream filled profiteroles last week, I felt as if I needed to repent with something simple. That something turned out to be a Carrot and Kale Soup.
Kale is one of my favourite vegetables but I don't cook it nearly as often as I should. There's something about its texture which I really love, especially when it's steamed, or as in this case, simmered for several minutes.
I mentioned in my my kale & smoked bacon quiche post, that the texture is somewhere between English spinach and seaweed. However, I'm not sure that's accurate. The leaves are curled and are very much firmer than lettuce, but soften upon wilting. If you can help me with a description of its texture, I'd love to hear it, because right now I'm groping around without success.
When I was in LA doing the raw food thing I tried a pretty hardcore green juice with raw kale in it. I won't be doing that again. While I do love the leafy green, consuming it raw was far too potent and I felt rather 'green' for several hours afterwards! That's not to say you shouldn't try it raw though, perhaps having it for breakfast first thing was the problem. I think I should have first consumed some greasy scrambled eggs and bacon to counteract the purity of all the raw kale nutrients!
In this recipe I used curly leafed baby kale, which when lightly cooked provides more calcium for every 100g serving than milk, yogurt, cooked broccoli or cooked spinach. It also has seven times the amount of vitamin A than cooked broccoli. These are just a few examples of the seemingly endless benefits of kale.
I'm submitting this post to Weekend Herb Blogging being hosted this week by Joanna of the blog Joanna's Food.
Carrot & Kale Soup Recipe
2 medium carrots, diced
1 medium zucchini, diced
1 medium brown onion, roughly chopped
2 garlic cloves, crushed
2 sticks of celery, roughly chopped
1 1/2 cups of roughly chopped kale
3 cups of organic chicken or vegetable stock
1 cup of water
1 1/2 tsp of sea salt
2 tbs of chopped coriander (cilantro)
5 cm piece of ginger, grated
1 1/2 tbs of olive oil
1 cup of rice
Lemon wedges for serving
- Heat the oil in a soup pot over a medium-high heat. Sauté the onion until translucent for about 4 minutes, stirring occasionally. Add the garlic and fry for 30 seconds.
- Add the carrot and celery and sauté for 5 minutes. Add the zucchini and ginger and sauté for about 3 minutes. Add the salt and stir.
- Add the stock and water to the pot and stir well. Reduce heat, cover and simmer for 10 minutes.
- Next, add the rice to the pot and stir. Cover again and cook for another 10 minutes.
- Add the chopped coriander and stir well. Add the kale, stir and then simmer for 2 minutes.
- Serve in soup bowls with lemon wedges for squeezing.