We are so excited to share this recipe with you. We wanted to make soup for our new recipe this week and use up some kale that looked too delicious not to buy. After browsing the internet, and scouring the pinterest boards we came up empty handed. There were lots of recipes for kale soup, but they weren’t quite what we were craving. So we decided to improvise. After lots of taste tests we came up with this recipe! It is light yet filling, and somehow extremely low in calories. It’s filled to the brim with delicious veggies and the broth is refreshing and lemony. We hope you enjoy this creation!
2 Tbsp grapeseed oil
1 sweet onion, sliced
8 cloves of garlic, minced
6 cups chicken or vegetable stock
16 cups water
1 Tbsp rosemary
1 tsp sage
2 chicken breasts, cut into 1 inch cubes
3 medium carrots, sliced into thin medallions
3 stalks of celery, sliced
½ cup quinoa
2 medium zucchini, sliced
1 lemon, zested and cut in half
1 bunch of kale, torn into small pieces, with stems removed
In a large soup pot, sauté onion and garlic in grapeseed oil for 5-7 minutes on medium heat. Add stock, water, sage, and rosemary, and bring to a boil. Add chicken and return to a boil. Add juice from half of the lemon, carrots, celery, leek, and quinoa. Bring to a boil, reduce to simmer for 15 minutes. Add zucchini, simmer for another 10 minutes. Add kale and lemon zest, simmer for 10 minutes. Serve.