Kale Soup with Coconut and Lime
MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: 10 minutes
Talk about counterbalancing tastes: Here the überhealthy kale and coconut milk are a magical pairing, with the sweetness of the coconut neutralizing the natural bitterness of the kale. The ginger and lime are like Fourth of July sparklers on top of the flavor profile. The soup is purposely a bit thin, and many people enjoy it as a broth in a cup or take it to go in a thermos. If you want to give it a little heft, try adding glass noodles or shredded sweet potato.
2 tablespoons extra-virgin olive oil or coconut oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger
2 bunches kale, stemmed and cut into bite-size pieces
Sea salt
6 cups Thai Coconut Broth
1 1/2 tablespoons freshly squeezed lime juice
2 1/2 teaspoons Grade A Dark Amber maple syrup
1 tablespoon finely chopped fresh Thai basil, for garnish (optional)
Heat the oil in a soup pot over medium-high heat, then add the garlic and ginger, stir, and cook for about 1 minute. Add the kale and ¼ teaspoon sea salt and sauté for 3 minutes, or just until emerald green. Add the broth and cook until the kale is tender, about 3 minutes. Remove from the heat.
Pour 2 cups of the broth into a blender, add one-third of the kale mixture, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the lime juice, maple syrup and ½ teaspoon sea salt. Serve garnished with the basil, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Talk about counterbalancing tastes: Here the überhealthy kale and coconut milk are a magical pairing, with the sweetness of the coconut neutralizing the natural bitterness of the kale. The ginger and lime are like Fourth of July sparklers on top of the flavor profile. The soup is purposely a bit thin, and many people enjoy it as a broth in a cup or take it to go in a thermos. If you want to give it a little heft, try adding glass noodles or shredded sweet potato.
Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.