Zucchini, Tomato and Kale Soup
Making Vegetarian, Vegan , Farm to table soups that taste great is what I love to do. Trying new spices and add in's to bring flavor makes creating so much fun. I used organic mace which is the reddish lacy covering of the nutmeg seed. It has a warm and spicy flavor that is slightly sweeter than nutmeg. You can substitute nutmeg but use about 20% less. Have fun trying new spices and always have fun in your kitchen!
Ingredients:
3 cloves garlic, chopped
1 onion, white or yellow, chopped
3 celery stalks, chopped
2 -3 zucchini squash quartered and chopped
2 large tomatoes chopped
2 cups spinach washed and chopped
2 cups kale, de-stemmed and chopped
5 cups water
drizzle olive oil
sea salt and black pepper to taste
1/2 teaspoon organic mace
1/2 teaspoon onion powder
1/4 teaspoon celery seed powder (or celery salt)
In large soup pot drizzle olive oil and sauté garlic and onion for a few minutes. Add celery and cook for 5 minute. Add water, seasoning, tomato, kale and zucchini. Cook on low for 20 minutes. Add spinach and turn off. Taste and adjust seasoning. Serve warm
If you are not a fan of kale or spinach please omit and add more of the other.
Ingredients:
3 cloves garlic, chopped
1 onion, white or yellow, chopped
3 celery stalks, chopped
2 -3 zucchini squash quartered and chopped
2 large tomatoes chopped
2 cups spinach washed and chopped
2 cups kale, de-stemmed and chopped
5 cups water
drizzle olive oil
sea salt and black pepper to taste
1/2 teaspoon organic mace
1/2 teaspoon onion powder
1/4 teaspoon celery seed powder (or celery salt)
In large soup pot drizzle olive oil and sauté garlic and onion for a few minutes. Add celery and cook for 5 minute. Add water, seasoning, tomato, kale and zucchini. Cook on low for 20 minutes. Add spinach and turn off. Taste and adjust seasoning. Serve warm
If you are not a fan of kale or spinach please omit and add more of the other.
Enjoy trying new spices and adding new flavors to your healthy cooking
To your good health, Jan |
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