Feb 01, 2013

Purple Haze Kale Soup

If you’ve been following my blog for any time now you may know that I’ve been having a long-time love affair with kale and it’s not about to end any time soon. Until I began eating healthfully, I never even knew what kale was, other than that small bit of green that restaurants would use to garnish my steak and potato dish. I always left it on my plate, lonely and seemingly inedible. Little did I know…

I found this spectacular purple kale on my last visit to Whole Foods and picked up two huge bunches that I could barely squeeze into the produce bags.

I’d been contemplating how I wanted to use it and yesterday realized it had been in my fridge for about three days so I’d better do something fast! I decided on a simple soup, expecting some tasty flavors. What I didn’t expect was the ethereal color that would result in the broth from the purple pigment in those kale leaves! The purple color leaks out when cooked. When I then added my cashews for creaminess, I was surprised again at the soft, lavender tint that arose. I’m an ex-rocker—yes, really—and so I immediately thought of the term purple haze, à la Jimy Hendrix tune, while getting lost in that heavenly broth.
The flavors of this soup are as subtle as its color… mellow and subdued. And very unlike a Jimi Hendrix guitar riff.

Ingredients:

  • 1 red onion, diced
  • 4 cups tightly packed, chopped purple kale
  • 1 small zucchini, chopped
  • 1 redskin potato, unpeeled and chopped
  • 4 cups water
  • 1 can white beans, rinsed
  • 2 tsp summer savory (or substitute 1 tsp parsley flakes + 1 tsp marjoram)
  • 2 TBS low-sodium veggie base (I use Vogue brand)
  • 2 TBS salt-free Spike or other all purpose low-sodium spice mix
  • 1/2 cup cashews

Directions:

  1. Place all ingredients, except the beans and the cashews into a soup pot and simmer until veggies are tender.
  2. When the soup is done, add the cashews to a high powdered blender and ladle some of the soup broth over them, just enough to cover. Blend until smooth and add to soup.
  3. Add beans and stir to combine.

Serves 4. Enjoy!

” ‘Scuse me while I kiss the sky…”

4 responses to “Purple Haze Kale Soup”

  1. Margie says:

    So delicious! Fixed it for lunch today. Mine didn't turn purple, but my hands did. I stripped the leaves off the stems. Guess I should have chopped them too. But, oh the flavor. This is definitely going to become one of our favorites. Thank you! 🙂

  2. Helyn says:

    You're welcome! Glad you liked it! 🙂

  3. Helyn-the gorgeous purple color of the kale is a work of art! Looks delish, I can't wait to try this recipe. Your blog is great & it inspires me & others to live a more healthy & nutritious life. Dr. Joel Fuhrman's recipes and books have changed my life in a much healthier & positive manner. He's awesome, luv his ideas. I wish more folks would get on board this proven HEALTHIER way of life.
    While we are here, on our earth journey, why not be happy & healthy?
    My wish is that we all enjoy Mother Natures abundance of vegetables, fruits, beans & greens, nuts, whole grains, and so much more: a true harvest of health awaits us.
    Go explore, experiment, and keep-on posting incredible recipes. Thank you so much!

  4. Helyn says:

    Wow, what a wonderful and inspiring comment! Thank you so much. Yes, it would be great if more folks knew how easy it is to be healthy and what a miraculous healing machine the human body is when given the right nutrients. That's why I blog. To help spread the word…

    So glad you're on board. And I will definitely continue posting 🙂
    xo,
    Helyn

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