You are gonna love the taste of this immune-boosting soup. It's better than chicken soup, especially when you're feeling a bit under the weather. It's full of antioxidants and nutrients to help you fight disease—even cancer. While the flu season is still going, make up a batch to fortify your family.
I always have kale on hand as an ingredient for juicing or making smoothies. Don't eat kale you say. Then you need to read how healthy this lovely green vegetable is for you.
This soup calls for julienned kale, which means having it cut into small thin strips. Here's the quick way I do it:
Make a nice stack of the leaves, orienting them in the same direction. While holding the stack with one hand, slice off narrow strips.
Butternut Squash with Shiitake Mushrooms & Kale Soup
from Whole Foods
yield 4-6 servings
category Soup
cuisine Asian
ingredients
1 small yellow onion, chopped
4 cloves garlic, sliced
1 Tbsp olice oil
1 tsp turmeric
8-10 fresh shiitake mushrooms, stemmed and sliced
4 C (32 oz) low sodium vegetable broth
1 1/2 C julienned fresh kale
1 C cubed butternut squash
2 Tbsp grated fresh ginger
1/8 tsp (or less) cayenne pepper (optional)
6 slices astragalus root (optional)
6 slices astragalus root (optional)
1 fresh lemon, juiced
1 tsp miso
directions
1. In a medium-size pot, heat olive oil over medium-high heat. Saute onion and garlic and oil for 3 minutes. Add tumeric and mushrooms and saute 2 minutes.
2. Add broth, kale, squash and ginger (plus cayenne and astragalus if using). Bring to a boil, reduce heat, cover and simmer for 15 minutes.
3. Remove from heat to cool slightly, then add lemon juice and miso (adding miso when too hot will diminish the probiotic benefits).
4. Cover and let sit another 5 minutes before serving.
What is your favorite way to use kale?
