I had kale for the first time last week, when Halley and I made Kale and Roasted Vegetable Soup. While the soup was cooking, we also made kale chips and kale salad. 2 hours, 3 recipes, and 10 cups of kale later – I’m officially a huge fan of this green.
Some facts about kale:
- Rated as one of the world’s healthiest foods
- Rich in the powerful phytonutrient antioxidants lutein and zeaxanthin, carotenoids that protect the lens of the eye.
- One cup of cooked kale has only 36 calories
- A concentrated source of free radical-scavenging manganese and copper, heart-healthy omega-3 fatty acids, dietary fiber, folate, vitamin B6, vitamin E, and potassium; bone-building calcium, magnesium and phosphorus; energy-producing iron, vitamin B1, vitamin B2, and niacin; muscle-building protein; and sleep-promoting tryptophan
Kale and Roasted Vegetable Soup
You can find the original recipe here: http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html
This soup was delicious, spicy, full of fiber, and great for a winter day. We substituted carrots for the rutabaga and left out the avocado.
We added some minced garlic to the recipe. These tasted like really light and airy potato chips. A great football/movie watching snack!
Garlic and olive oil were the theme of the night – we added a little of each to the kale and added a sprinkle of sea salt = quick and easy recipe!