Kale Soup with Veggies (perfect for the cold and flu season)

Warm-up with a hearty, healthy Kale Soup this winter. 

Jam-packed with veggies, this Kale Soup with Veggies is not only quick to make its also

• highly nutritious to keep immune system optimal 
• contains specific herbs to fight off colds and flu
• supports liver health for help removing toxic compounds that drive inflammation

Just add your favorite protein source and it’s a complete meal in a bowl. 

It’s all here in my newest recipe, Kale Soup with Veggies

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Print Recipe

Kale Soup with Veggies

Warm-up with a healthy, hearty Kale Soup this winter. Jam-packed with veggies and infused with herbs and spices, this soup is highly recommended for optimizing your immune system over the cold and flu season.

Course

Main Dish

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 2 tbsps butter or coconut oil
• 2 large carrots, chopped
• 2 large celery sticks, chopped
• 1 cup zucchini, cubed
• 1 large yam or sweet potatoes chopped or cubed
• 1 large tomato, chopped
• 2-3 cloves garlic, crushed
• 1/2 tsp of each thyme, oregano, basil, smoked chili pepper or cajun spice
• 1 tsp unrefined sea salt himalayian or Celtic
• pinch freshly ground peopper
• 1 large bunch kale leaves, stems removed
• 6 cups chicken broth or water
• 1/2 lemon or limes, freshly squeezed

Course Main Dish Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 2 tbsps butter or coconut oil 2 large carrots, chopped 2 large celery sticks, chopped 1 cup zucchini, cubed 1 large yam or sweet potatoes chopped or cubed 1 large tomato, chopped 2-3 cloves garlic, crushed 1/2 tsp of each thyme, oregano, basil, smoked chili pepper or cajun spice 1 tsp unrefined sea salt himalayian or Celtic pinch freshly ground peopper 1 large bunch kale leaves, stems removed 6 cups chicken broth or water 1/2 lemon or limes, freshly squeezed

Instructions

1. In a stockpot, heat butter or coconut oil over medium heat. Add onion, carrots, celery, zucchini and yams; sauté, stirring often until tender (about 5 minutes).
2. Add tomato, garlic, herbs, salt, pepper and water. Bring to a boil, reduce heat, simmer uncovered for about 10 minutes.
3. Add kale to soup and cook until leaves are wilted and tender, about 5 minutes.
4. Using a simple blender, purée half of the soup and add it back in. Mix in lemon or lime juice and freshly crushed black pepper.
5. Top with chicken, sausage, salmon, or your favorite seafood for a complete meal.
6. Try topping a handful of fresh parsley and cilantro if desired. Add a layer of parmesan cheese and pesto if that suits your taste buds. All amazing flavors.