Healthy Recipe of the Week
Kale Soup – Creamy and Quick!
- 4 cup Kale (chopped and stems removed)
- 1 cup Potato (thinly sliced)
- 2 tablespoon Onion (chopped)
- 4 cup Unsweetened, Plain Almond Milk (or milk of choice)
- 1 pinch Ground Nutmeg
- 1/8 teaspoon Salt
- Freshly Ground Black Pepper to taste
In a medium pot, place the kale, potato, onion, milk, and nutmeg and bring to a boil. Immediately reduce heat to a simmer and cook for 10 minutes, stirring often. Place the kale mixture in a high-speed blender. Process until very smooth (about 1 minute). Season with salt and pepper. Serve hot.
Calories: 109; Total Fat: 3g; Saturated Fat: 0g; Total Carbohydrate: 18g; Dietary Fiber: 3g; Total Sugars: 7g (added 0g); Protein: 7g; Sodium: 255mg; Potassium: 408mg; Calcium: 544mg; Vitamin D: 2.6mcg; Iron: 1.3mg
Tufts University. (2020, July 7). Kale soup, creamy and quick. Health & Nutrition Letter: Your Guide to Living Healthier Longer. https://www.nutritionletter.tufts.edu/healthy-eating/recipes/kale-soup-creamy-and-quick?MailingID=75&st=email&sc=WU20200707-BrainPowerAndNutrition&utm_source=ActiveCampaign&utm_medium=email&utm_content=Plant-Based+and+Unhealthy%3F&utm_campaign=WU20200707-BrainPowerAndNutrition