Creamy Kale Soup

I was all over the place with this soup recipe tonight. First, I wanted to make something similar to a beefless stew, then I wanted to make a bean soup with kale and I eventually settled on a brothy-turned-creamy kale soup. The brothy version fell flat so I added a container of Tofutti’s herbs and chives cream cheese. While I am still undecided what my taste buds wanted, this soup turned out pretty good. It reminds me of a wild rice soup, just thinner and with greens.

Creamy Kale Soup

  • 1 carton of vegetable stock
  • 3 c water
  • 1/2 onion
  • several carrots
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 tsp dried thyme
  • several dashes of pepper
  • 1/2 c brown basmati rice
  • 1/2-1 c lentils
  • a bunch of kale
  • 1 container of Tofutti herb cream cheese
  1. Saute the onion in some oil, when translucent add in the salt, thyme, garlic and carrots. Let these get familiar for a few minutes
  2. Add the stock and water, bring to a boil
  3. Stir in the rice and lentils
  4. Let this cook for about 15 minutes
  5. Next, add in pieces of kale and simmer
  6. Once everything is soft, stir in the Tofutti
  7. Turn off the heat and let the soup sit for a bit

*If you’d like a stew instead of a soup, add in some flour, cornstarch or arrowroot.

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