Chicken & Kale Soup
Introduction
I donโt like kale, so itโs a little strange that I do actually like this soup. The kale doesnโt dominate the soup; the flavors of the red onion and sweet potato help to mellow the kale and create balanced flavor. Feel free to add more red pepper flakes (or less) depending on your spice preference. One head of kale usually winds up being about 4 cups for me. I also recommend some fresh-baked bread for dipping!
Total Time: about 1ยฝ hours
Ingredients
9ย ย cupsย vegetable broth
2ย ย ย red onions,ย diced small
3ย ย ย Tbsp. garlic, minced (about 6 cloves)
2ย ย ย sweet potatoes, peeled and diced
4-5ย cups kale, destemmed and chopped
20ย ย oz.ย chicken
3ย ย ย ย bay leaves
1ย ย ย ย tsp. red pepper flakes
2ย ย ย tsp. white miso
3ย ย ย ย Tbsp. nutritional yeast
3ย ย ย ย Tbsp. fresh parsley (about 1ยฝ Tbsp. dry)
1ย ย ย Tbsp. fresh oregano (about 1 tsp. dry)
3ย ย tsp.ย Everything Spice
Olive oil
Donโt want the chicken?ย Substitute in 2 โ 15 oz. cans of cannellini beans.
Instructions
โข In a soup pot, heat a couple Tbsp. of olive oil over med-high heat and sautรฉ the onions until they start to become translucent, stirring regularly.
โข Add the garlic and continue to sautรฉ for another couple of minutes.
โข Add the broth and all other ingredients.
โข Simmer, covered, until the potatoes are fork tender (i.e., you can stab them easily with a fork), about an hour. The kale will wilt down and not take up too much room.
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