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Kale-rific Soup

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Kale-rific Soup

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Course: Soup
Cuisine: American
Keyword: Kale Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 540kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion
  • 1 tsp bay leaf
  • 15 ounce chickpeas (garbanzo beans), canned
  • 6 cup vegetable broth
  • 2 tablespoon soy sauce, gluten free
  • 2 cup, chopped kale
  • 3/4 cup cashews

Serve With

  • 1 medium avocado
  • 2 cup grapes
  • 2 large pita, whole wheat

Instructions

  • Heat oil in a large stock pot over medium-high.  Chop onion, add to oil along with bay leaf; reduce heat to low; cook until onions caramelize, approximately 20 minutes.
  • Add chickpeas, stock and bring to a boil; reduce heat to simmer and add soy sauce.  Cook for 3 minutes; add kale and cashews; allow kale to soften.  (If using a whole bay leaf, remove it).
  • Top soup with avocado slices and serve with grapes and sliced pita bread.
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Nutrition

Calories: 540kcal | Carbohydrates: 64g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1937mg | Fiber: 12g | Sugar: 18g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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