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




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Kale and Spinach Soup

with Ginger



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


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






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




(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from


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


Sprinkle served soup with a half tablespoon of lemon juice

Serve with crisp bread


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




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


Deglazed with red wine


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