Garlic and Greens Soup
Garlic and Greens Soup
Serves 4 (1 3/4 cups or 420 ml per serving) | Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 medium garlic bulb, individual cloves peeled and minced (approximately 10 medium cloves)
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 6 cups (1440 ml) water
- 1 medium potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups or 225 g)
- 5 cups (105 g) chopped fresh kale (tough stems removed and discarded)
- 1/4 cup (48 g) dry red lentils
- 1 1/2 tsp salt
- 1/4 tsp ground turmeric
- 1/8 tsp black pepper
- 1/8 tsp cayenne powder (optional, omit if sensitive to spice/heat)
- 1 tsp apple cider vinegar
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large pot, heat oil over medium heat. Add garlic, celery and carrot. Cook, stirring often, for 5 minutes, or until vegetables have softened and garlic is fragrant.
- Add water, potato, kale, lentils, salt, turmeric, black pepper and cayenne (if using) and stir to combine. Raise heat to bring to boil; immediately reduce heat and simmer, partially covered, for 30 minutes, or until lentils and potatoes are tender. Remove from heat and add vinegar. Season to taste with additional salt and black pepper, if desired. Serve hot.
Notes:
Storage tip: Soup will keep in an airtight container in the refrigerator for up to 7 days. Soup can be frozen in an airtight container for up to 3 months.Nutrition Information Per Serving:
Nutrition information per serving: 160 calories, 7.3 g total fat, 1 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat, 0 mg cholesterol, 922 mg sodium, 383 mg potassium, 20.3 g total carbohydrates, 4.4 g fiber, 1.5 g sugar, 5 g protein, 6% calcium, 10% iron
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