Creamy Vegan Ginger Kale Soup


I was just gifted an unbelievable amount of kale. So much in fact it took me an entire evening to cut clean and blanch it! Due crisp air and winds that penetrate like date rape, I thought my family could appreciate a large pot of cockle warming soup. I used a lot of ginger because of it’s ability to improve circulation (and hopefully warm up my tootsies!). After a fair amount of research I have also decided to saute mostly in coconut oil for it’s added health benefits and it’s positive effect on blood glucose after consumption. The beans and wheat berries add a considerable amount of protein making this a very nutrient dense dish.

-2 inch piece of fresh ginger minced

-4 cloves minced garlic

-1 large onion

-2 tablespoons red chili flake

– 3 cardamom pods

-2 teaspoons coconut oil

-2 quarts veggie stock

-2 cans light coconut milk

-4 tablespoons dijon mustard

-1 tablespoon sea salt

-1 large sweet potato

-3 medium sized carrots

-2 heads kale, chopped

-1 tablespoon agave nectar

-2 cups cooked beans (I used a mixture of both red and white kidney beans)

-1 1/2 cups cooked wheat berries.

Combine first 6  ingredients in the bottom of a sauce pan and saute over medium heat until the onions become a golden brown.  Whisk the wet ingredients together then slowly add everything but the beans and bring to a boil. Cook until the carrots and the sweet potato are tender and add the beans and wheatberries. Serve warm and if you’re feeling festive, with a cilantro garnish and a sprinkle of basmati rice.


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