fire roasted tomato and kale soup

this is my favorite winter soup these days- and of course it fits the theme of our meals: easy, healthy, delicious. i promise, it won’t disappoint. i double it and we eat leftovers for days. and as you can see from the kitchen picture, there’s hardly any mess to clean up {and i am like a tornado in the kitchen!}.

the what:

2 tablespoons evoo

1 cup diced yellow onion 

4 large garlic cloves, roughly chopped 

1 (32-ounce) box low-sodium vegetable broth 

4 cups packed chopped kale 

1 (14.5-ounce) can organic fire roasted chopped tomatoes

2 large carrots, chopped

a few shakes of red pepper flakes (optional)

leftover wild rice (optional)

the how:

- in a large pot heat olive oil over medium heat, saute onions for 3 minutes and then add garlic and cook for 2 more minutes.  

-add broth, tomatoes, fresh carrots and kale {now is the time to sprinkle in some red pepper flakes if you like a little heat in your soup!}.  

-cover and cook until kale is tender (5-7 minutes).  you may need to add a little extra water/sea salt/ pepper if the soup is too thick for your liking.  

-serve steaming hot with a chunk of fresh sourdough or add some lefover wild rice to the soup to make it even heartier.  

-slurp it down and love your life!  *adapted from this recipe