... oooooh my dear taste pallet, you were SO wrong.
This recipe is so GOOD that it is actually making a WEEKLY appearance in our house.
That's commitment. What can I say? We're in love.
This is involved, but worth it. I'm betting this will make a green veggie lover out of haters!
Creamy Kale Soup
5 medium leeks
4 medium zucchini
4 C. kale
2. tsp. garlic puree
*enough extra virgin olive oil to get this all coated*
I CHOP and throw all of this into my wok and saute for a good 10 minutes.
Then add 2 C. veggie or chicken stock (I made my own with organic chicken... because it tastes soooooo good!)
Throw in a handful of chopped basil - cover and let simmer on low for 30 minutes.
This is where it gets involved... REMOVE 2 C. of the veggies with broth and puree in blender until creamy. Just add that right back to the other veggies when done PLUS another 1-2 C. of veggie/chicken stock.
LOVE that color!
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add 4 scrambled eggs to go vegetarian
add 8oz. quinoa (prepared) to go vegan
add 2 C. cooked/chopped chicken to go paleo
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Decisions decisions. The good news: you can't go wrong.
I did half and half with this batch - chicken and quinoa. Taking a whole foods route?!
These beautiful, little organic chicken thighs were on sale... I could not resist!!!! SO MUCH FLAVOR.
Cover and return to simmering on low for another 30 minutes.
My kids seriously DEVOUR this every time I make it. DEVOUR. Then ask for MORE.
*swoon* my love for them grows when they eat their veg!
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