Cream of Kale Soup

Serves 5.

Cream of Kale Soup

A generous amount of kale gives this soup a nutritional gold medal, while the duo of potato and blended cashews makes each spoonful deliciously creamy. And we’re so keen on kale, we’ve even worked it into a garnish in the form of crunchy greens. If desired, herbes de Provence can be replaced with Italian seasoning or za’atar.


You can use store-bought kale chips to garnish this soup or make a batch of your own. Wash and thoroughly dry about 4 cups (1 L) roughly torn kale leaves. Gently massage greens with 2 tsp (10 mL) extra-virgin olive oil or grapeseed oil and a couple pinches of salt, and spread out on a baking sheet. Bake kale chips in 300 F (150 C) oven for 10 minutes; rotate pan and bake for another 5 minutes, or until crispy. Be careful not to burn the leaves.

Each serving contains: 243 calories; 7 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 26 g total carbohydrates (3 g sugars, 3 g fibre); 395 mg sodium

Source: The Green Party

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