For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Kale and Spinach Soup with
Ginger
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Dinner: 081 |
Kale and Spinach Soup with Ginger |
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Dinner
Easy to make and refreshing to eat this soup
provides a welcome variation in using the abundant kale. |
Served
This hearty summer soup stands on its own as a full meal. Its sweetish tasting stock is wonderfully countered by the ginger and garlic with a refreshing sweet-sour kick from the wine and the lemon juice. |
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Get in Advance: 1 large yellow onion, chopped ½ purple onion, chopped 3 cloves garlic, minced 1 large sweet potato, finely cubed 5 scallions (green onions), all parts chopped 1 bunch of fresh spinach ½ bunch of kale 3 tablespoons of ginger, chopped ½ cup red wine 4 cups of low-salt vegetable broth ½ of a quarter teaspoon of black pepper Have On Hand: Lemon juice, Crisp bread |
Ingredients
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Recipe (Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from habituallyhungry.wordpress.com): For 2 (generous)-to 3 Portion. prep time 60 min. Prepare the
vegetables Wash and stem kale and rip into small pieces Wash spinach Chop onions, scallions and ginger Peel red potato, cut into small cubes Cook the soup Braising In a large skillet Brown onions and garlic in hot skillet for 5 min until soft and starting to caramelize, turn down heat Deglaze with 1/2 cup of vegetable broth or red wine Cook the hard vegetables Add 4 cups vegetable broth Add sweet potato, scallions, ginger, and pepper Bring to boil and simmer for 15 min Cook greens Add first kale and then spinach and continue cooking with closed lid Once greens wilted, fold them under the vegetable stock Continue to simmer for 15 min. Add additional vegetable broth for adjusting liquid content of soup Serve Sprinkle served soup with a half tablespoon of lemon juice Serve with crisp bread |
Workplace Chopping the onions
Preparing the Kale
Rip kale into small pieces
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Wash spinach
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Chopped scallions (green onions)
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Chopping ginger
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Cubing sweet potato
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All vegetable cut and ready for cooking
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Braising the onions and garlic
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Deglased with vegetable broth
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Added red potato, ginger and scallion
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Partially cooked red potatoes
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Adding the greens
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Greens, folded under stock
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Prepared
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Klaus This is the right meal for a cool summer night: light,
refreshing and satisfying. |
Deglazed with red wine
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Prepared
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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