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Easy Esselstyn Diet Recipes with Pictures: Kale and Spinach Soup with Ginger

 

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Dinner:

081

Kale and Spinach Soup

with Ginger

 

Dinner

Easy to make and refreshing to eat this soup provides a welcome variation in using the abundant kale.

Served

This hearty summer soup stands on its own as a full meal. Its sweetish tasting stock is wonderfully countered by the ginger and garlic with a refreshing sweet-sour kick from the wine and the lemon juice.

Getting Started with Cooking


 

 

Dinner

 

 

Get in Advance:

 

1 large yellow onion, chopped

purple onion, chopped

3 cloves garlic, minced

1 large sweet potato, finely cubed

5 scallions (green onions), all parts chopped

1 bunch of fresh spinach

bunch of kale

3 tablespoons of ginger, chopped

cup red wine

4 cups of low-salt vegetable broth

of a quarter teaspoon of black pepper

 

Have On Hand:

Lemon juice, Crisp bread

Ingredients

 

Recipe

(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from habituallyhungry.wordpress.com):

 

For 2 (generous)-to 3 Portion. prep time 60 min.

 

Prepare the vegetables

Wash and stem kale and rip into small pieces

Wash spinach

Chop onions, scallions and ginger

Peel red potato, cut into small cubes

 

Cook the soup

Braising In a large skillet

Brown onions and garlic in hot skillet for 5 min until soft and starting to caramelize, turn down heat

Deglaze with 1/2 cup of vegetable broth or red wine

Cook the hard vegetables

Add 4 cups vegetable broth

Add sweet potato, scallions, ginger, and pepper

Bring to boil and simmer for 15 min

Cook greens

Add first kale and then spinach and continue cooking with closed lid

Once greens wilted, fold them under the vegetable stock

Continue to simmer for 15 min.

Add additional vegetable broth for adjusting liquid content of soup

Serve

Sprinkle served soup with a half tablespoon of lemon juice

Serve with crisp bread

Workplace

Chopping the onions

 

Preparing the Kale

Rip kale into small pieces

 

Wash spinach

 

Chopped scallions (green onions)

 

Chopping ginger

 

Cubing sweet potato

 

All vegetable cut and ready for cooking

 

Braising the onions and garlic

 

Deglased with vegetable broth

 

Added red potato, ginger and scallion

 

Partially cooked red potatoes

 

Adding the greens

 

Greens, folded under stock

Prepared

 

Klaus

This is the right meal for a cool summer night: light, refreshing and satisfying.

 

Deglazed with red wine

Prepared

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