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