Kale Soup

Here is a recipe using the vegetable scrap broth made from the recipe below! This soup is full of vegetables, and thanks to the chick peas and brown rice, it can be a complete meal. This soup can be enjoyed warm or cool, for dinner or for lunch. For the rice, you could substitute with another boiled grain like barley, or use some pre cooked pasta. White beans can also be subbed for the chick peas. This dish also goes great with some shredded chicken pieces as well.

Ingredients:

• One bunch kale 
• 1 bunch carrots 
• 4-6 garlic scrapes 
• 1 heaping cup cooked brown rice (add more if you wish.)
• About 2/3 of a head of celery 
• 1 can chick peas (I did not drain them)
• 1 Tablespoon olive oil 
• 1/2 teaspoon cumin 
• 1/2 teaspoon pepper 
• Salt
• 7-8 cups broth 

Method: (If going to use the scraps made from the vegetables going in making a broth, chop these vegetables before and save them in the refrigerator.)

1—Wash all produce. Cut off ends of the celery and save the leaves for for a garnish or for a latter recipe (or just eat them there). Peel away the strings and chop into 1 inch cubes. Chop carrots into 1 inch cubes/rounds. Rip kale leaves away from stem and tear into bite sized pieces. Chop garlic scrapes into 1 inch segments. 

2—Bring broth to a light boil. Add the vegetable ingredients and then reduce to a simmer. Cook until vegetables are tender, about 20-30 minutes. 

3—Add rice and chick peas. Taste and adjust seasonings if needed

Serve with grated parmesan cheese or toasted chopped nuts.

  

Enjoy!

Recipe and photos by Kate Mitchell