To be honest, becoming someone who shares recipes was never on my radar. Sure, I had a fleeting childhood dream of becoming a chef, but that quickly faded. Cooking with kale? That wasn’t even a thought until a few years ago, when a friend extolled its health benefits. It was their encouragement (and a little curiosity) that led me to experiment with this vibrant green. Fast forward, and now kale is a star ingredient in my kitchen and I’m sharing my healthy kale soup recipe.
As someone passionate about maintaining a healthy body to support my meditation, energy healing, and spiritual practices, I’ve come to appreciate how nourishing meals can fuel my holistic lifestyle. Kale, packed with nutrients and versatility, has become a regular feature in my dinner rotation.
One recipe that stands out is this delightful kale soup. It’s healthy, fast, and ridiculously easy to prepare—perfect for those busy days when you still want something comforting and nutritious. This recipe has not only become a personal favorite but also a hit in my local community.
If you’re wondering how to cook kale in a way that’s simple and satisfying, this soup might be just the thing for you. And, if it resonates with you, consider making a small donation to Oz Harvest, a charity that’s close to my heart, helping reduce food waste and feed those in need.
Easy Kale Soup Recipe
Here’s how you can whip up this warm bowl of goodness:
Ingredients
- 1 bunch of fresh kale, washed and chopped, heavier parts of stalk removed
- olive oil
- ginger, 1 inch, chopped
- turmeric, I inch, chopped
- 1 stock cube vegetarian, or cup of vegetable stock
- 2 zucchinis diced
- coriander, 1 bunch
- broccoli or broccolini, 2 cups
- 1 lime, zested
- 1 lemon
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté the ginger and turmeric for around 2 mins until fragrant, careful not to burn.
3. Add the zucchini, fry until it starts to brown.
4. Add broccoli or broccolini. And the stock cube and stir. (Add vegetable stock at next step if already in a liquid form).
5. Add kale and coriander and cook for another 5 minutes, until wilted. Cover pot with lid to assist with wilting of leaves and reduction of volume.
6. Add lime zest, juice of whole lime, and juice of half a lemon.
7. Once greens have reduced in volume, add approx 2 cups of water. Simmer for 2-3 minutes until greens are cooked.
8. Blend the soup to your desired consistency—smooth or chunky. Season with salt and pepper to taste.
Serve hot or cold and enjoy the goodness!
Why Kale?
Kale is a powerhouse of vitamins A, C, and K, as well as antioxidants and fiber. In recent years I’ve read it’s best in moderation.
Supporting OzHarvest
If you loved this recipe and feel inspired to give back, consider donating to , a wonderful organisation tackling food waste and hunger across Australia. Every little bit helps!
Here’s to nourishing our bodies and souls, one delicious meal at a time. Happy cooking! 🌱
Thank you to my gifted and inspired friend Annapūrṇa for suggesting this combination of ingredients to support the body in being more alkaline.
Vitamix blender
And finally if you’re interested in a high quality awesome blender that blitzs this soup in less than a minute, you might consider a Vitamix. I’ve had one for years, and I totally love it. I’m a reseller, so drop me a line if you’re in Australia and are interested in getting one for yourself. There are a range of models, colours and prices.
