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Kale and Apple Soup

What you need: 

2 cups low sodium vegetable broth
1 pound. kale, washed, stems removed ( 4 cups )
1/4 teaspoon salt ( I use Braggs Aminos instead of salt )
1/4 teaspoon ground cumin
1 teaspoon brown sugar
1 small Granny Smith apple, cored and chopped ( 1 cup )
1/2 cup veg sour cream or plain soy yogurt

What you do: 

1. Wash the kale thoroughly and trim off the tough stalks. Tear into medium pieces. Bring the broth to a boil in a large saucepan. Add the kale, cover, and simmer 8 minutes.
2. Season with Braggs Aminos (or salt) and vegan brown sugar. Stir in the chopped apple and simmer another 8 minutes.
3. Stir in the veggie sour cream (or soy yogurt) and cumin. Serve immediately.

Preparation Time: 
Cooking Time: 


This was absolutely delicious! I used soya milk instead of cream, and found that I needed to add more water as it simmered. I also used ground coriander, since I didn't have any cumin, and added a stick of celery with the kale. Came out as a lovely summer soup!


Yum. We had slightly less broth and a lot of kale, so it wasn't as liquidy as I was imagining.  Plus, I like my kale in medium-to-large pieces. So, we took about 2 cups of quinoa (whole wheat) that we had just cooked and added it to the soup, which gave it a nice texture, kind of like a carrot or sweet potato soup would be. The quinoa also gave it an awesome nutty flavor that contrasted really well.

We also used a fuji instead of a Granny Smith, and added a little cinnamon right at the end along with the cumin.

Very good!  I was surprised and never would have thought of this recipe.

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