This Kale soup recipe just happens to be vegan and paleo in addition to delicious, and healthy any way you want to look at it. Mind you, I am not one for diet fads – in fact, being the always-critical, skeptical, contrarian I am, the more an ingredient or a food group becomes popular, the less I want to cook it or eat it. But oh i do like a creamy soup! And I am trying to eat less meat overall.
Take kale, or its more recent incarnation cavolo nero – at some point, it became impossible to grab a bag without hearing Gwynet’s voice in my head. Joking aside, for “supergreens” like for many other things, I’ll eat them anyday because they are delicious and good for me rather than fashionable – and this soup is just so good, I almost can’t believe it also packs so many vitamins and fiber. Its bright green colour is due to the fact that the greens are cooked for a short time,making it palatable even for those who are not into raw smoothies.
I actually make this soup with whatever greens I have in my fridge – it is more of a technique than a recipe really – but kale happens to be a regular presence. I love the bright green colour and the fact it cooks quite quickly, and most of all the body it adds to the soup.
The Asian touch is given by a hint of fragrant spices and you can omit it if you like, although I say give it a try as it’s really quite subtle.
I used spinach here, but you can also use asparagus, broccoli, or any other non-bitter green to balance out the kale. Remember to be a bit generous with the coconut oil or butter for the soup base- it completely transforms the texture and flavour of the soup, and you won’t need any cream or thickener later.
A drizzle of argan oil is my favourite garnish for this with its nutty flavour – I swear by Arganic.
- ½ bag of kale, roughly chopped
- 3 large carrots
- 1 large onion
- ½ bag of spinach, chopped (or other greens)
- 1 tablespoon of Miso paste (you can use stock or stock cubes if you don't mind about this being vegetarian)
- Salt and pepper to taste
- Butter (non vegan) or Coconut Oil
- ⅓ tablespoon nutmeg (optional)
- ⅓ tablespoon paprika (optional)
- Argan oil to serve (optional)
- Roughly chop the onion into cubes and slice the carrots (the finer they are, the least time it's going to take to cook) and place in a heavy bottom casserole.
- Add a generous tablespoon of coconut oil and mix to coat the onion and carrots over medium heat. Cover and cook on low heat for 15-20 min until the onions have softened and it smells delicious – add a bit of water if needed. The onions should turn golden but now brown.
- Now add the nutmeg, paprika, the miso paste or stock cube, and enough water to cover the vegetables (or an equivalent quantity of stock if you're using it). Bring to the boil on medium heat, then toss in the chopped kale, top up with a bit of water, cover and let it cook for 10 minutes.
- Throw your spinach into the soup and just let them wilt gently for a couple minutes. Give everything a stir and take off the heat.
- Let it cool for 5 minutes, then blitz with an immersion blender – I do it directly in the pot – to your preferred texture, either quite chunky or fine. Now taste and add salt and pepper as needed.
- Serve into bowls, garnish if you like and enjoy.