We are sure you will love this delicious kale soup recipe because it’s sort of like what’s served at Olive Garden, only it’s a vegan version. Kale is so easy to grow in a Florida garden. It seems to flourish in the cool fall and winter months and has a long growing season. So far, our experience is that it is immune to pests and funguses. These positive growing variables result in plenty of kale for which the gardener has to find uses for.
Besides using kale to make wonderful, nutritional green smoothies and giving it away to your neighbors another nutritious way to use kale is in soup. We love soup, especially in the cooler months – so I developed a vegan kale soup recipe which uses sundried tomatoes and potatoes.
Kale Soup With Tomatoes Recipe
1 medium onion chopped
4 large cloves of garlic minced
4 cups torn kale
4-6 cups miso broth
One 15 ounce can of beans (your choice – navy or cannelloni work well)
1 medium potato chopped
10 sundried tomato halves chopped
1 cup fresh parsley chopped
1 tablespoon each Fresh rosemary, oregano and thyme
sea salt and pepper to taste
Using a large pot lightly sauté the onions, garlic and kale in a small amount of water or high heat oil. Once the kale and onions are softened add the rest of the ingredients. Cook gently on low until the potatoes are softened when you stick a fork into them. As soon as the potatoes are cooked through, your kale and tomato soup recipe is ready to be enjoyed. Just season with sea salt and pepper and serve.
We hope you enjoy this delicious kale recipe.