Kale and Avocado Soup

Name: Kale and Avocado Soup
Yield: Makes 4 cups (1 l)
Ingredients: Freshly ground black pepper; ½ teaspoon (2 ml) salt (optional); 4 cups (1 L) water or vegetable broth; 4 cups (1 L) stemmed and chopped kale, packed; 1 small onion, chopped; 3 cloves garlic, crushed; 1 stalk celery, chopped, or 1 cup (250 ml) chopped zucchini; 1 large avocado, cubed; 1 teaspoon (5 ml) dried rosemary, crushed; 2 tablespoons (30 ml) lemon or lime juice

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Two nutritional superstars are featured in this creamy blended soup—kale and avocado. Avocado is high in healthy fat and is a concentrated source of fiber and plant sterols. Part of the avocado is used as a garnish, but you can blend all of it if you prefer.

Ingredients

4 cups (1 L) water or vegetable broth
4 cups (1

Vegan
Soup
Gluten-free

Method

Put the water, kale, onion, celery, garlic, and rosemary in a medium saucepan and bring to a boil over medium-high heat. Cover, decrease the heat to medium, and cook, stirring occasionally, until the vegetables are tender, 20–25 minutes. Pour into a blender. Add half the avocado and all the lemon juice and process until smooth and creamy. Alternatively, use an immersion blender to process the s