Coming back home from a food-loaded vacation, I needed something to “cleanse my system”. Today for lunch I made a kale soup and beautiful grilled yellow zucchini.
Kale Soup Recipe
1 bunch kale destemmed and chopped
2 tbsp olive oil
2 heirloom tomatoes cut in cubes
2 tbsp garlic
1 yellow onion
1 15oz can chickpeas
1 cup potatoes (I used assorted baby potatoes) peeled and cubed
6 cups vegetable broth
Salt and pepper
Parsley, Oregano, Basil
Sauté onion and garlic in olive oil. When softened, add kale. Once wilted, add the rest of the ingredients (tomatoes, potatoes, chickpeas, vegetable broth, seasoning). Simmer for 25 minutes or until the potatoes are cooked. Enjoy!
I paired the soup with grilled zucchini that I purchased at an organic farm close to my home. I just discovered this farm and was so excited to find out about it!