Turmeric Kale Soup
So I just went on a trip to Brazil and spent about 10 days traveling the coast of Rio with my partner. We had an amazing trip, and I highly recommend visiting if you get the chance. What I love the most about traveling to foreign worlds is melting into the culture and really trying to absorb what it means to live in a foreign environment. That includes learning a bit of the language, trying activities I normally wouldn't consider back home, and of course, eating their foods!! Brazil has an deep and thriving culture of bright colored homes, Sunday beach days, a beautiful language, and a lot of heavy foods. I spent 10 days eating freshly fried seafood, beans, rice, rich fatty red meats, and a variety of breads and cakes. Just like the next person, I love these foods but I've worked hard to eliminate as many processed foods as I can, as well as reduce my overall intake of gluten and saturated fats which means that my diet in Brazil was kind of a cruel joke. I came home craving a rainbow of vegetables and wishing I hadn't eaten the heavy foods I had, so here I am making my favorite detox soup.
This soup is filled with intense flavor and healing vitamins that I feel helps clean my system and reboot my body for healthy living which is why I love making it after a long vacation. It's low in calories, high in flavor, and you can add pretty much anything you like to it which makes it a great base to make at the beginning of the week to heat up for lunch or dinner. I like to add kale to almost every version and I also really enjoy adding rice noodles if I want something more filling.
Feel free to be creative with your versions and please send me emails with your favs so I can try them too!
Turmeric Kale Soup
Feeds: 3-5 people
Prep time: 5 mins
Cook time: 30 mins
* = side note or tip at bottom of page
Ingredients: (double the recipe and save the broth in your fridge or freezer for future soups!)
1 tbsp oil (olive or coconut)
2 tbsp minced fresh ginger
4 cloves garlic minced
1 yellow onion, cut in half and thinly sliced
2 tsp turmeric powder
1 tsp cumin
1 tsp nutmeg
1 tsp coriander
1/2 tsp black pepper
A pinch of cayenne
4 cups unsalted chicken stock
4 cups lukewarm water
a handful of cilantro, roughly chopped
Salt to taste
Kale, carrots, broccoli, celery, bell pepper, fennel, cooked chickpeas, rice noodles, ramen noodles
(I like to prep all my ingredients in a fully clean kitchen before cooking anything -- it makes cooking less hectic and easier to clean up. )
- Dice and slice the ginger, garlic, and onion
- While the broth is simmering chop your additional vegetables or cook your noodles
Pull out a dutch oven or large pot and place it on your stove, add 1 tbsp of oil and heat it up to low- medium heat.
Add the onion and ginger and let cook under the onions are soft and translucent, then add the garlic.
Let the garlic cook for about 1-2 mins until fragrant and then add all the seasonings and stir. I generally stir this around for about 30 secs to a minute before adding my 4 cups of stock and my 4 cups of water. Add salt and let simmer.
After 10 minutes, taste your broth base... add more salt if necessary.
At this point, your broth is done. You can separate it into glass jars and store in your fridge for 2-3 days or freeze for around 2 weeks. I like to separate some, let it cool and put it in the fridge for quick soups throughout my week.
Ok! Now that you have some saved up, lets make a soup for right now! Add all your extra "hearty"chopped vegetables (broccoli, cauliflower, carrots...etc) to the pot and bring the broth back up to a light boil. Once the vegetables are soft, add the kale. Kale cooks quicker and so its best to add last so it doesn't overcook. If you add noodles, I recommend cooking the portion on the side and then adding to your bowl before covering it with the vegetables and broth. Adding the noodles directly to the soup is 100% fine if you know you'll eat it all that day, if you don't then they can get too mushy and not add the texture you might be looking for.
Add a pinch of salt -- people have a tendency to not understand what a "pinch" is. My method is to pour about a tsp salt into the palm of my hand and use my forefinger and thumb to "pinch" some of that salt out and sprinkle it over the food in the pot. You can add multiple pinches of salt at one moment but really the point of this is to avoid over salting!