Ushering This Guest Out the Door ✵ Kale Soup with Ginger & Lemon

Kale Soup with Ginger & Lemon |  © Life Through the Kitchen

The only thing I’m entertaining right now is a cold. And unlike my usual guests, I can’t wait for it to head out the door. I’m urging it on its way with bone broth, ginger-infused herbal tea and lots of oranges. And this soup.

I had a bunch of kale in the fridge, but wasn’t feeling up to juicing this morning.I could have put it in a salad, but the thought of all that chewing  wasn’t appealing. So, I decided to make a pureed kale soup with a spicy wallop from grated ginger and red chili flakes, complemented by a lift of lemon.

This may not be the most attractive soup I’ve ever made, but it was just the ticket for the state I’m in. Suffused with warmth, brightened by a bold lemony zing, and with the rich undertones of the kale itself, this quick and easy pot of goodness will definitely be in rotation anytime I’m feeling under the weather. And, I have to say, pureeing the soup made for an easy way to get the nourishment of kale.

Here’s to your health (and mine)!

Kale Soup with Ginger & Lemon |  © Life Through the Kitchen

Kale Soup with Ginger & Lemon

I chopped the kale and then washed it in the basket of a salad spinner, giving it a quick whirl to remove the excess water. While eight cups of kale looks like a lot, it cooks down once it’s on the heat. This is one of the easiest ways I’ve found so far to get kale into my diet.

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 3 stalks kale, finely chopped, including stems (after washing, this is 8 cups compacted)
  • 6 cups vegetable stock
  • 1/4 tsp red chili flakes
  • a generous tbsp of finely grated ginger
  • about 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp lemon juice

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and reduce the heat to low, stirring occasionally. When the onion is translucent, stir in the kale. Add the vegetable stock, red chili flake, grated ginger, pepper and salt; stir well. Cover the pot and bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. I used an immersion blender to puree the soup. When you think it’s smooth enough, puree some more to reduce the possibility of fibrous bits. Stir in half the lemon juice, taste and add the rest if needed to achieve just the right level of zing.


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