Kale Soup

By exdircomp

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cups onion, chopped fine
• 2 inches ginger, chopped fine
• 2 cups leeks, chopped
• 2 cups shiitake mushrooms, chopped
• 2 cups carrots, cut into ¼-inch rounds
• 2 cups sweet potatoes, diced
• 1 cup celery, sliced
• 1/2 tsp grey or pink sea salt
• 8 cups chicken stock
• 1/2 cup parsley, freshly chopped
• 1/2 cup fresh basil, freshly chopped
• 1 tbsp of each oregano, thyme, and rosemary, chopped*
• 2 bay leaf, whole
• 4 cups kale, washed and torn
• 1 cup snow peas or green beans, chopped
• 4 skinless chicken breasts, chopped into cubes
• 5 garlic cloves, sliced and divided
• *If these herbs are unavailable fresh then use 1 tsp of each dried. Look for fresh herbs whenever possible get the flavour and essential oils.

Preparation

Step 1

Heat oil in a soup pot over medium heat. Add onions, 3 garlic cloves, ginger and leeks. Cook until softened-about 3 minutes.

Add chopped vegetables, chicken, salt, chicken stock and bay leaf. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 25 minutes until vegetables soften, but aren’t mushy.

Stir the kale, peas, fresh herbs, 2 cloves of fresh finely chopped garlic into the soup. Simmer for another few minutes to blend flavours and soften kale. Adding these ingredients at the end ensures that the veggies are bright green/

Add cooked elbow or small pasta to soup upon serving