Cream of Kale Soup

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


Cream of Kale Soup

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

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