I mean. It's kale soup. It's not super exciting, but you feel good after you've had a bowl. Sometimes, that's what you need later in the week.
Source: My Quiet Kitchen | Serves: 4-6 | Time: 25 min
Changes: didn't use fresh nutmeg; replaced water with veggie broth
Ingredients
1 tbsp olive oil
1 medium onion, chopped
5 large cloves of garlic, minced
2 (14 fl oz) cans light coconut milk
2 cups veggie broth
1 ½ to 2 tsp salt
1 to 2 tbsp nutritional yeast
Dash of nutmeg
8 ounces raw #kale, chopped
Pepper, to taste
Instructions
Preheat a soup pot over medium heat. Add the oil and onion. Cook until translucent and beginning to brown, about 5 minutes. Add the garlic and cook for one minute. Add 1 can of coconut milk, 2 cups of water, salt, nutritional yeast, nutmeg and kale. Bring to a simmer. Reduce heat, cover, and simmer 4 to 5 minutes. Uncover and remove from heat. Allow to cool for 5 to 10 minutes.
Use an immersion blender to puree the soup to the the desired level of creaminess, then add the other can of coconut milk to the pot. Season with black pepper and stir to combine. Serve with vegan cheese and fresh croutons, if desired. I did croutons.
Journal
Food & Drink
5 glasses of water
2 cups of coffee
1 banana, spinach, peanut butter, berry and almond milk smoothie
3 cheese cubes
Leftover tortellini
1 beer
Tonight's recipe
2 cocktails
Exercise
8,462 steps