- 2
Ingredients
- 2 t flax meal
- 1/3 c + 2 t water
- 1/2 c polenta cornmeal
- 2 T nutritional yeast
- 1/4 t baking powder
- 1 T olive oil
- 2 c kale
- 2 cloves garlic
- 2 T chipotle peppers in adobo sauce
- 4 c low-sodium vegetable stock/broth
- 1 can no-salt canned kidney beans
- 1 can no-salt canned diced tomatoes
- 1/2 t cumin
- 1/2 avocado, optional
- cilantro, to taste
- salt & pepper, to taste
Preparation
Step 1
Directions
1. In a jar or cup, combine the flax meal and 1/3 of the water measurement. Whisk together and let sit for a few minutes, until it thickens.
2. Meanwhile, in a mixing bowl, combine the polenta cornmeal, nutritional yeast and baking powder. Stir to combine. Then add the olive oil and the remaining water measurement (warm or hot water works best). Mix together.
3. Add the flax meal mixture to the polenta cornmeal mixture and mix again. Let this dough sit in the fridge until you get to Step 6.
4. Produce Prep: Rinse the kale. Separate the leaves from the stems. Remove the rough end from the stems, and then finely dice the stems. Thinly slice the leaves. Rinse and chop the cilantro (if using). Peel and mince the garlic. Chop the chipotle peppers in abodo sauce into small pieces (and keep the sauce that the peppers come packaged in).
5. In a soup pot, combine the vegetable broth/stock, canned diced tomatoes, chipotle peppers in abodo sauce (including the sauce), kale stem pieces, garlic and cumin. Bring up to medium-high heat. Once boiling, reduce heat to low and simmer. After 10 minutes of simmering, rinse and drain the canned kidney beans and add them - along with the kale leaves - to the pot.
6. Roll the polenta into small balls, and carefully add them to the pot of simmering beans. Cook for about 4 minutes, or until the dumplings rise to the surface. Add salt and pepper to taste.
7. Remove the skin and pit from the avocado and cut into small pieces. Serve the soup hot and top with avocado and cilantro.