Cream of Kale Soup
Photo: Ian McSpadden
Smooth and creamy soups can contain loads of butter and heavy cream. Not this lighter dish though: It only has a half-cup of heavy cream—and no butter at all.

Serves 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 large red onion, sliced into thin rings
  • 1 tsp. brown sugar
  • 1/2 tsp. sea salt
  • One 10-ounce bunch kale, trimmed and roughly chopped (about 10 cups)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream

Directions


Heat a large saucepan over medium heat. Add the olive oil, onion, sugar and salt and cook for 10 to 15 minutes, stirring often, until the onion softens and starts to brown. Add the kale and vegetable broth, reduce the heat to low and simmer for 1 to 2 minutes, until the kale begins to soften. Add the cream. Use an immersion blender, regular blender or food processor to blend the soup until creamy. Divide among 4 bowls and serve immediately.

Per serving (3 cups):
Calories: 232
Protein: 5 g
Carbohydrates: 15 g
Fat: 18 g (8 g saturated)
Cholesterol: 47 mg
Fiber: 2 g
Sodium: 536 mg


From Fifty Shades of Kale: 50 Fresh & Satisfying Recipes That Are Bound to Please (HarperWave) by Drew Ramsey, M.D., and Jennifer Iserloh.

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