Staying on the kale train: this is a lovely summer soup from My Healthy Chef, Chasity Dix, in Austin, TX. I suggest trying this with komatsuna, known as Japanese mustard spinach (and sometimes, quite poorly, as “Asian kale”). It is a little bitter and more delicate than kale, so if you use komatsuna, watch the “wilting” portion of the recipe, mentioned in step 3, below. I also want to highly recommend Rapunzel bullion, available at least at Whole Foods.
Summer Squash and Kale Soup – Serves 3
- 1 sweet onion, diced
- 2 yellow summer squash or zucchini (about 10 ounces), diced
- 1 full head of kale, washed and torn into post-it note sized pieces
- 1 can diced tomatoes
- 3 cloves garlic, diced
- 2 cubes Not-Chick’n flavored bouillon
- 4 cups of hot water
- 1 tsp cumin
- 1/4 tsp smoked paprika
- salt and pepper to taste
1. In a heavy bottomed soup pot (preferably a dutch oven, but any pot will do) sautee the onions over medium high heat, stirring occasionally. Once the onions start to stick to the pot a little and turn brown, add a couple tablespoons of water and stir. Repeat this process two more times, or until the onion are tender.
2. Add the garlic and 2 more tablespoons of water. Cook, stirring constantly, 1-2 minutes. Add the diced squash, diced tomatoes with juices, hot water, spices, and bouillon cubes. Keep heat on medium-high and cook for 15 minutes, stirring occasionally.
3. Add all of the kale and put the lid on the pot and let cook for 5 minutes. Remove the lid, stir, and allow to cook for 5 more minutes with the lid on until kale is completely wilted.
Once it finished cooking I allowed this soup to sit in the pot and cool for about an hour before putting it into containers and into the fridge.