Ah, I love fall. Like a lot of you, I am obsessed with the colors, styles and most importantly, the food! Pumpkin seems to take over the world at this time of year and I thought about doing a pumpkin recipe, but I decided nah, you're probably inundated with pumpkin recipes on Pinterest, like I am. I'll make my heart grow fonder a little bit longer. Instead, I decided to share a healthy soup recipe with you, including kale and carrots. Carrots are one of my most favorite foods and kale is a little too bitter for me, so I like to mix a lot with it to mask that and still get the health benefits. There's no other better way than to mix it all up in a hearty soup!
During the Publix October Fresh Savings Event, I took advantage of their Buy 1 Get 1 Progresso 100% Natural Chicken Broth. These next months are all about comfort foods and soup, so this was a perfect deal. Because of this deal, I also saved a bunch on the ingredients needed for this recipe!
Better Pictures to come! My camera is on the fritz!
I adapted my Kale and Carrots soup from an
original vegetarian recipe that I omitted and replaced quite a few things in, but it still came out delicious! This recipe calls for steaming the kale ahead of time, but I just used frozen.
Kale and Carrot Soup (Serves 8)
- 2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
- 4 cups low-sodium vegetable broth (I used Progresso 100% Natural Chicken Broth)
- 1 15-oz. can diced tomatoes in juice (I Used Del Monte)
- 2 12-oz. bunches Tuscan kale, thinly sliced (I used plain frozen Kale)
- ¼ cup chopped fresh basil, plus 6 whole leaves, divided
- 2 Tbs. chopped chives, plus handful whole chives, divided
- 1 15-oz. can white beans, rinsed and drained (Omitted the beans)
- 1 Tbs. balsamic vinegar
- I added 1/2 red onion with everything, when first boiling ingredients, before simmering.
- I added 1tspn Organic ground Turmeric and 2 freshly crushed Garlic Cloves while it simmered, for the added health benefits.
1. Bring carrots, broth, tomatoes with juice, and 2 cups
water to a simmer in large stockpot with steamer insert over medium
heat. (You do not have to steam the kale)
2. Place kale, whole basil leaves, and whole chives in steamer
insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes,
using tongs to stir halfway through. Remove and discard basil and
chives. Add kale, beans, and vinegar to soup, and return to a simmer.
Season with salt and pepper, if desired. Stir in chopped basil and
chives just before serving.
This came out so yummy! I wish I had beans on hand to add, because I know that would have made it much heartier, but this was still plenty filling!
