Hearty kale soy soup
Rich and flavourful, this soup makes a perfect meal for a cool spring evening with a crisp salad and whole grain bread.
Step 1In soup pot, heat oil over medium heat. Cook onion, carrot, celery, garlic, thyme, hot pepper flakes and fennel seeds, stirring for about 5 minutes or until softened.
Step 2Add kale and tomato paste and stir until coated well and kale is wilted.
Step 3Stir in ground soy to combine. Add broth and water; bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until kale is tender.
Step 4Serve with freshly ground pepper.
1 bunch of kale can give you about 10 cups (2.5 L) of chopped leaves. Don’t worry about the amount – it all cooks down in the soup.
Look for Italian flavoured ground soy for additional flavour in this soup.
Per serving (1 of 8)
- 10 g
- 482 mg
- 507 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- 0 mg
- 14 g
- 4 g
- 5 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.