Dee’s Super Kale Soup!

6 Nov

Some days there is nothing more satisfying that a warm bowl of nourishing, filling soup.  Kale is the star of the recipe, but the soup is made all the more nourishing by the addition of kidney beans, red quinoa, white quinoa, chickpeas and brown rice!

I used a pre-ready pack called “Quinori”  that’s available in health stores from a company called http://www.primeal.fr , this is handy to have in the cupboard as the brown rice is already pre-cooked.  If you don’t have this I’d suggest cooking the brown rice separately and adding it in at the end (otherwise it will absorb all the water in the soup).

 

Ingredients

1 tsp rapeseed oil or any other cooking oil

Half a bag of kale ( I got mine in Dunnes) sliced into thin strips

1 carrot (diced)

1 celery stick (diced)

2 onions (diced)

3 cloves of garlic, smashed.

1 red pepper (diced)

1 tin of tomatoes

2 bay leaves

2 sprigs of fresh thyme or 1 tsp dried thyme  (or add in Italian herb seasoning 2 tsp if you have it)

3 tsp of paprika

1 tin of kidney beans

salt and pepper

1.5 vegetable stock cubes

2 litres of water (or add water to pot until vegetables are covered by 2 inches)

 

Method

Heat the oil, fry the diced vegetables, carrots, celery, onions in a saucepan over a medium heat for 3 mins.  Then add the garlic and the red peppers and cook for 5 mins on a med-low heat, be careful not to burn the vegetables.

Stir in the herbs and the paprika and add 1 tin of tomatoes and the vegetable stock.  Add the tin of kidney beans and 150g of the Quinori Mix (rinse before using).  If you don’t have this mix you can simply add in  100g Quinoa (make sure to rinse it well before hand)  (You can also cook 100g brown rice in a separate pan while the soup is simmering).

Simmer for approx 30 mins and add in the thinly sliced kale, stir and cover and simmer for 2 mins.  Serve and Enjoy!

I like to add a few drops of Tabasco to this for a bit of extra heat!

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