What the Kale?
For the full post and recipe idea visit my personal blog www.thepatchkeprincess.com
You might be wondering about my new obsession with this vegetable. Ever since last year, when one of my favorite healthy guest bloggers on Kosherstreet, Jackie Kest posted a recipe for her Kale Chips, I have been kinda fascinated by this green veggie wonder food.
The truth is if you are a fan of sites like pinterest and other food blogs (yes I admit – mine is not the only one LOL!) KALE and it’s uses in every type of dish has been EVERYwhere!
But since I am in the “jump-on-the-bandwagon” mode – I have hopped on to the delicious food phenomenon – and in my house it has been “WHAT THE KALE WEEK”!
I have made so far from one large bag – 3 outrageous soups and some chips!
Here are the first of my soups that not only has so little fat…it is seriously outrageously YUMMY!
Tunie B. has eaten it now for lunch and dinner 2 days in a row & I have given my left overs to my good friends the Libermans (my favorite health nuts) – who ate triples at dinner last night!
Kale Butternut Squash Mushroom Soup
(otherwise known as the Green Sludge Soup)
yields 6-8 portions
Even though this soup is not so pretty to look the taste makes up for it an in instant (and for those of my fans that celebrate Halloween – well this soup is a fun one to serve and dare them to eat).
1 large onion, diced
2 tbsp. extra virgin olive oil
3 cups diced butternut squash (I used a large squash)
1 pint button mushrooms, diced
2 tsp. smoked paprika
2 tsp. garlic powder
1 tsp. ground mustard
2 tsp. curry powder
1 tsp. all spice
salt & black pepper to taste
1/2 lb (about 5-6 cups full) Kale leaves
1 quart vegetable broth
2 cups water
In a 6 quart soup pot, sauté the onions in olive oil for about 5-6 minutes on medium-high flame.
Add the butternut squash and sauté for another 5 minutes. Add the spices and mushrooms and mix everything well. Cook everything for another 5 minutes or so and then add the kale. Mix it all together and add the broth to the pot. Lower the flame to medium and cover pot and cook for about 15 – 20 minutes till a rolling boil.
Remove lid and add water.
Using a hand blender, blend the soup until smooth. Replace pot on low flame until simmer and then serve hot.