Recipe: Creamy Roasted Kale Yeah! Soup

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:  1 Hour, 15 Minutes 

Makes: 4-6 Servings

Sometimes I like to whip together soups with what I have at home...this weekend was all about Kale! Keeping it simple yet delicious. :)

Ingredients: 

• 1 bunch of Dark Kale (toss the thick stems)
• 1 bunch of Curly Kale (toss the thick stems)
• 4 Shallots (cut in half)
• 1 whole bulb of Garlic (cut top off for roasting)
• 4 Purple Potatoes (sliced thin)
• 2-4 cups Vegetable Broth (depending on how thick or thin you want your soup)
• 1 can Coconut Cream
• 1 -2 Tbsp Braggs Amino Acids
• Drizzle of Olive Oil
• Salt and Pepper to Taste
• Hamama Microgreens for Garnish

Instructions: 

1. Preheat your oven to 400F and prep your veggies, the dark kale, shallots and garlic for the oven. Add to a lightly covered pan with olive oil. 
2. While the oven heats up you can cut the rest of your veggies so they will be ready for the next step.
3. Once the oven is ready, put your veggies in for about 35-40 minutes.
4. While those roast, you can take your curly kale and purple potatoes and add to a large pot or skillet with a drizzle of olive oil and cook on medium high heat for 10 minutes or until the kale has sauteed and the potatoes have softened a little. 
5. Add in the vegetable broth to the pot and let simmer for another 5-10 minutes or until the oven roasted veggies are ready.
6. Once the roasted veggies are ready you can just add them right into the pot. Stir to combine and let simmer for another 5 minutes.
7. Add in the coconut cream and mix in well and turn down to medium low. Let cook for another 10 minutes. 
8. Get out your immersion blender (or a regular blender) and blend the soup until it is the consistency you would like. If the soup is too thick you can always thin it out with a little more vegetable broth.
9. Once pureed you can add salt and pepper to taste, add in the braggs amino acids and serve with your favorite microgreens!!!