Kale and Arugula Soup Recipe

I haven't really been experimenting with recipes much lately. I've been on a broccoli salad regiment for about a month. Nothing worth posting. No messing around with most other stuff. 

However, an overabundance of kale prompted me to get creative. I landed on kale soup. Tossed in some arugula because I love that bite it brings. 

It's definitely a soup, but I enjoyed it as a dressing for my aforementioned broccoli salads. Can't have too many greens. 

It doesn't take long to make, but has the depth of flavor of something that's been simmering a while. It's an easy and tasty way to incorporate even more nutrition into your meals. 

Eat as a soup if that's what you're feeling. Use it as a sauce to enhance something else. Use it as a salad dressing that's way better than anything you can buy at the store. 


Kale and Arugula Soup Ingredients

2 small shallots, diced
3 cloves garlic, minced
1 serrano pepper, minced
4 cups kale
2 cups arugula
1 1/4 cups water
3/4 cups plant milk, original or unsweetened
1 tlb olive oil
2 1/2 tsps salt
1/4 tsp turmeric
1 tsp black pepper
1 tbl fresh thyme

In a large sauce pot sweat the shallots in the oil, turmeric, salt and black pepper over medium low heat. Once the shallots have softened add the serrano and garlic and cook those out for a few minutes. 

Add the water and the kale. Cover and cook the kale until it turns bright green. 

Add the arugula. Cook again covered until wilted. 

Stir in the plant milk and fresh thyme. 

Simmer uncovered for 5 minutes. 

Remove from heat. Allow to cool 5 minutes. 

Use either a stick blender or a pitcher blender to buzz everything up into an emulsified liquid. 

I put my pot into the sink before blending to catch the spatter from the immersion blender. 

You can pass your soup through a fine sieve or tamis if you want it really smooth. I did not. 

Hope you enjoy it as much as I did.