——creativity never goes out of style——

Kale and Vegetable Soup

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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!

Ingredients

  • 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

Directions

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

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Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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