Lemony Soup with Kale – an Easy Way to Eat More of Healthy Kale
I am still a novice as far as kale is concerned. I have started to use it fairly recently after I heard how healthy it was, and my brief research has confirmed it.
Kale has many health-promoting properties. However, I would like to focus on only one: support in the body’s detoxification processes.
Plant food contains lots of different chemicals called phytonutrients. They help protect plants from various threats like bugs, fungi, etc. but they are also supposed to be beneficial to human health.
Kale is a great source of one group of phytonutrients called glucosinolates. After this vegetable is eaten and then digested, glucosinolates transform in our body into isothiocyanates (ITCs).
And they (ITCs) positively influence a two-step process performed by our cells of eliminating a majority of harmful toxins from our body.
Nowadays we are all exposed to toxins coming from either the environment or the food we eat. And that makes kale an even more critical component of a healthy eating plan and health-promoting diet.
Lemony Soup with Kale and Some Other Great Ingredients
But it is also tasty although not in an obvious way like let’s say a tomato that you can enjoy without any additions.
In kale’s case, I think you need a distinct flavour added like e.g. lemon that is present in this recipe for Lemony Soup with Kale.
The base of the soup contains cauliflower and broccoli cooked together and liquidised. And kale fried quickly in a garlicky oil is then put on top of the soup. The soup served this way will be delicious and light.
However, if you prefer a slightly heavier and filling variant, add some strips of smoked salmon. They will not only add extra taste and flavour but also make this Lemony Soup with Kale a proper one-pot meal.
P.S. Here you will find some other recipes with healthy kale.
Lemony Soup with Kale
Ingredients
- 3 tbsp rapeseed oil
- 1 onion roughly chopped,
- 500 g cauliflower cut into florets,
- 500 g broccoli cut into florets,
- 1.5 l vegetable stock
- 4 tbsp lemon juice
- 1 clove garlic thinly sliced,
- 100 g kale (without stems) torn into bite-size pieces
- salt and pepper.
- smoked salmon optionally to serve
Instructions
- In a big pot warm up 2 tbsp rapeseed oil, add the onion and fry for 1-2 minutes on a medium heat.
- Add the cauliflower and broccoli and fry for another 2 minutes.
- Pour the stock, bring to boil and cook for 10-15 minutes until the vegetables are tender.
- Add 3 tbsp lemon juice, check the seasoning and liquidise in 2-3 batches.
- On a big frying pan warm up 1 tbsp of rapeseed oil, stir in the garlic and kale, fry for approx. 3 minutes, season with salt, pepper and 1 tbsp lemon juice.
- Serve the soup in bowls with kale, optionally garnished with strips of smoked salmon.
