For those of you that work a regular Monday to Friday schedule…. it’s officially half way through the week and only a couple of days till the weekend! This week I have been feeling extra domesticated in the kitchen. I have been on a creative spree and have managed to try a new recipe every night for the past five days and so far each one has been successful! My cooking creativity was partially inspired by a boredom of dinner ideas and partially because I’m paying closer attention to the quality of food I take in. This soup is a combination of several different soup recipes that I felt should all be united into one slow cooker. My taste buds could be off but this soup tastes like a homemade borscht even though it has no beets or cabbage. The selling key though….Kale! It has become my new favourite vegetable. Here are a few good reasons to plop it in your grocery cart next time your shopping.
- high in fibre
- high in iron
- great source of vitamin K, vitamin A and vitamin C
- natural anti-inflammatory agents
- filled with antioxidants
- good source of calcium
- great detox food
So what’s not to love about this diverse ingredient?! I have made a few different soups with it, added it to pasta and I am going to try my own rendition of Kale chips this week. And for a great side dish to this soup, serve with fresh cheese biscuits!
Hope you like it!
- 1 tbsp olive oil
- 1 1/2 cups chopped sweet onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 tsp minced garlic
- 2 tsp dried Italian seasoning
- ½ tsp dried fennel seeds
- 4 cups reduced-sodium vegetable broth
- 1 can diced tomatoes
- ¼ cup tomato paste
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- ½ tsp each sea salt and freshly ground black pepper
- 1 bay leaf
- 1 can chick peas or bean medley, drained and rinsed
- 3 cups (packed) chopped fresh kale leaves
- 1 Tbsp basil
- 2 Tbsp dill
1. Place all ingredients in a slow cooker and cook on low for 6-8 hours. That`s it!
Good manners: The noise you don’t make when you’re eating soup. – Bennett Cerf