The Best Super Energy Kale Soup Recipe You've Ever Tasted. Eating kale and other cruciferous vegetables two to three times a week or, even better, four to five times a week, is an easy way to significantly boost your health.
Just one cup of kale will flood your body with disease-fighting vitamins K, A, and C, along with respectable amounts of manganese, copper, B vitamins, fiber, calcium, and potassium. With each serving of kale, you’ll also find more than 45 unique flavonoids, which have both antioxidant and anti-inflammatory benefits.1 In terms of green leafy vegetables, you really can’t go wrong… but kale is definitely worthy of its reputation as “king of veggies.”
And here’s a secret: kale’s flavor gets sweeter after it’s been exposed to a frost, making winter the ideal time to eat it (and it is in season starting mid-winter). When the temperatures drop you might not feel like eating a raw kale salad, but what about a bowl of warm kale soup? Ingredients: Directions: Serves 4 Kale May Fight at Least Five Types of Cancer! Creamy Curried Cauliflower Soup Recipes From the Kitchn. A simple puréed soup is something I turn to often, usually relying on a creamy tomato, but lately I've been relying instead on a lightly-spiced cauliflower soup.
Cauliflowers are easy to come by and quite inexpensive at the markets (in Seattle anyway), so as you sit and wait for true spring produce (peas, favas, asparagus!) , this is a good recipe to tide you over. The nice thing about this recipe is that it takes very little time to pull together. You simply cook down the onions and garlic with cauliflower, broth and warm spices and ready your favorite toppings (I like crisp parsley, toasty cashews and spicy red chile flakes — all with a dash of olive oil).
A few notes about this soup: You will likely buy a can of coconut milk (13.5 ounces) and this recipe only calls for one cup. Last, this recipe asks that you go easy on the salt during the preparation, but do feel free to season with additional salt and pepper once it's done cooking. Roasted Red Kuri Pumpkin & Coconut Soup. .
Vegetarian Recipe: Pumpkin Chili Recipes from The Kitchn. This recipe happened because my favorite cooking reference, Google, totally failed me.
It was Halloween and I was inspired. Pumpkin chili was on the menu. One of our children was a vegetarian and it seemed like a wonderful, hearty solution. But I had no recipe and Google was no help. I even looked through actual cookbooks. Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew Recipes from The Kitchn. Thinking about pulling out your slow-cooker, now that it's October?
If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using—but not all vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, turnips, winter or summer squash, extra carrots, and swiss chard. Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. This recipe is also easily replicated in a dutch oven, if you'd prefer that route.
Tester's Notes This is always one of the first recipes I make once the weather gets colder. Curried Cauliflower Soup with spinach and nigella seeds - Amy Chaplin. Curried Cauliflower Soup with spinach and nigella seeds POSTED ON February 8, 2014 Curried cauliflower soup Firstly, thanks to you, my subscribers for your patience with my website and hosting issues over the last week.
Kidney-Cleansing Vegetable Broth — Juicing For Health. This kidney-cleansing vegetable broth is a very much modified version of the Hippocrates soup.
The main ingredient in this broth is celeriac. Celeriac (a.k.a. celery root) is a winter root vegetable and many people have not seen it, let alone try it. If you can find this at your local market, definitely have a go at it. The taste is almost bland, a cross between potato and jicama with the texture of a beetroot. Celeriac is a nutrient-dense root vegetable that is very healing for the digestive system. Method: To make this broth I use a crock pot (slow cooker) as it is not only easy and economical, it also retains all the nutrients and flavors from the vegetables. Many people ask me if nutrients do get lost when cooked in high heat.
Drinking broth is beneficial when you are juice fasting and want to drink something hot and nutritious. What You Need: This portion serves four. Gluten-free Vegetarian Soups - Gluten-free and Wheat Free Vegetarian and Vegan Soups - Gluten-Free Vegan.