Kale Soup

A healthy and gluten-free soup to warm you up on a cold winter’s day.
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MASTERY Level
60 min
334 Views
 
MASTERY Level
0 People
60 min
INGREDIENTS for 0 people
  • 1 kale
  • 7 oz Rice
  • 6 cups fish broth
  • 1 onion
  • 1 stalk celery
  • 1 spring parsley
  • salt t.t.
  • 3 ½ tbsp extra virgin olive oil
Preparation

Wash and chop the onion, celery and parsley.

Then carefully wash and chop the kale (or swiss chard). Heat 4 tbsp olive oil in a large stock pot.

 

When hot, add all the chopped vegetables. Once the onions have become translucent, add the fish brothand salt. Simmer for 30 minutes. Then add the rice and cook for another 20 minutes.

 

At the end of cooking, add the remaining olive oil and serve your kale soup either hot or warm.

 

 

Did you know that…

The ancient Romans believed that if you ate raw kale before a meal you could drink as much wine as you liked without getting drunk?

 

Winter Fall vegetables Dairy free Eggs free First courses Gluten free
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