An image showing Lemony Soup with Kale and smoked salmon in a white patterned bowl on a wooden surface.

Lemony Soup with Kale

 

An image showing Lemony Soup with Kale and smoked salmon in a white patterned bowl on a wooden surface.

 

Lemony Soup with Kale – an Easy Way to Eat More Kale

 

I am still a novice as far as kale is concerned. I have started to use it fairly recently after I heard how healthy it was, and my brief research has confirmed it. Kale has many health promoting properties. However, I would like to focus on only one: support in the body’s detoxification processes.

Plant food contains lots of different chemicals called phytonutrients. They help protect plants from various threats like bugs, fungi, etc. but they are also supposed to be beneficial to human health.

Kale is a great source of one group of phytonutrients called glucosinolates. After this vegetable is eaten and then digested, glucosinolates transform in our body into isothiocyanates (ITCs). And they (ITCs) positively influence a two-step process performed by our cells of eliminating a majority of harmful toxins from our body. Nowadays we are all exposed to toxins coming from either the environment or food we eat. And that makes kale an even more critical component of a healthy eating plan and health promoting diet.

But it is also tasty although not in an obvious way like let’s say a tomato that you can enjoy without any additions. In kale’s case, I think you need a distinct flavour added like e.g. lemon that is present in this recipe for Lemony Soup with Kale.

 

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Lemony Soup with Kale
Cauliflower and broccoli soup with lemon juice served with crispy kale and smoked salmon.
An image showing Lemony Soup with Kale and smoked salmon in a white patterned bowl on a wooden surface.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
An image showing Lemony Soup with Kale and smoked salmon in a white patterned bowl on a wooden surface.
Instructions
  1. In a big pot warm up 2 tbsp rapeseed oil, add the onion and fry for 1-2 minutes on a medium heat.
  2. Add the cauliflower and broccoli and fry for another 2 minutes.
  3. Pour the stock, bring to boil and cook for 10-15 minutes until the vegetables are tender.
  4. Add 3 tbsp lemon juice, check the seasoning and liquidise in 2-3 batches.
  5. On a big frying pan warm up 1 tbsp of rapeseed oil, stir in the garlic and kale, fry for approx. 3 minutes, season with salt, pepper and 1 tbsp lemon juice.
  6. Serve the soup in bowls with kale, optionally garnished with strips of smoked salmon.
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