“Eat your greens or you wont have any desert!”
…probably a sentence everybody heard a few times during their childhood. I don’t remember being over difficult to feed as a child, beside the terrifying grilled white cod filet with tomatoes my mom used to make (I still have nightmares about it, true story), so I was happy (most of the time) to eat my greens.
Kale was introduce to my diet much later in life. I do not recall my mom or dad buying any but, back then, the trend was more to eat spinach and I clearly remember the creamed spinach side dish my mom used to make. Let me tell you… THAT was insanely delicious and now that I think about it, I’ll have to ask her for the recipe next time I see her.
You could probably make this soup with baby spinach as well. Why do I say baby and no regular spinach? Only because I’m thinking the bitterness of the fully grown spinach might be a little bit too overpowering for the humble and light taste of this soup. While you can still try, I’m thinking that by trying to cover the bitterness, you might feel the push to add more salt and we all know by now that salt is a big no no for our dear arteries.
You can rock this soup in about 1:30 maximum and that’s with the prep included. For those busy and lazy week nights, a comforting soup made with real and a small amount of ingredients is always welcome.
- 3 garlic cloves minced
- 1 tablespoon of olive oil
- ¾ to 1 cup of finely chopped (about 1 medium/big one)
- 1½ cup of finely chopped carrot
- 6 cup of chicken broth (no salt)
- 4 cup of finely chopped kale leaves
- ½ teaspoon of solar salt **
- ¼ teaspoon of basil pepper ***
- 1 tablespoon of low sodium soy sauce
- ** Solar salt is something I discovered when I made my first batch of kimchi. It's basically aged sea salt and really has a nice and distinctive taste. You can obviously replace this salt by regular sea salt or table salt but I would much prefer sea salt just because of the yummy flavors.
- *** Basil pepper is a spice blend of 3 types of peppercorns and basil leaves that I made last year and that will be on the blog this week but feel free to replace this with regular pepper. Like the salt measuring, feel free to tweak the quantity to your liking 🙂
- - In a medium sauce pan, on the stove top at MEDIUM/HIGH heat. Start by gently grilling the freshly cut garlic and onion with the olive oil for 2-3 minutes.
- - Stir in the carrot, mix well and add the broth. Bring everything back to a gently broil, lower the heat and add the rest of the ingredients
- - Let simmer at low heat for 1 hour and serve!