My son and I were shopping one day for the ingredients for a recipe that we wanted to try. We were in the produce area when we saw a bunch of kale. We heard so much about the health benefits of kale, so we decided to buy some to try. My son made kale chips which were baked with a little bit of olive oil and salt. It was crunchy and tasted good, a healthy alternative to potato chips. I made soup with the rest of the kale and added celery, carrots, potato, kernel corn and edamame. It was quick and easy to prepare. The whole family enjoyed this chunky, delicious and hearty soup
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup chopped celery
- 1 clove garlic, minced
- 4 cups vegetable broth
- 1 can 213 ml (7.2 oz) tomato sauce
- 1 cup diced carrots
- 1 large potato, peeled and diced
- 1 cup frozen kernel corn
- 1 cup frozen shelled edamame (green soybeans)
- 2 leaves kale, chopped
- Sea salt and freshly ground pepper to taste
- Heat the oil in a large pot over medium heat. Add onion and celery and cook for 5 minutes or until onion is translucent.
- Stir in garlic and cook for 2 minutes or until fragrant.
- Pour in vegetable broth and tomato sauce and simmer for 10 minutes.
- Add carrots and potatoes and simmer for 10-15 minutes or until carrots are tender.
- Add corn, edamame and kale. Continue to simmer for another 3 minutes. Season with salt and pepper.
- Serve and enjoy!
Recipe adapted from allrecipes.com