Cooking

Kale and Black Eyed Pea Soup

The second recipe that caught my eye in the book Superfood Kitchen was kale and black eyed pea soup.  Once again I landed on this one because it didn’t call for too many unusual ingredients and we had most everything already in stock in the kitchen.  I have been wanting to work kale back into our diets since it is so healthy for you and am considering growing it in my garden this year.

We made a kale soup once before and were very underwhelmed by the taste.  I am happy to say that this was not the case with the recipe from Superfood Kitchen.  We really enjoyed the flavor and all the healthy veggies.  Once again by coincidence I found that the recipe is reprinted with permission online so I can happily link it for you:

Kale and Black-Eyed Pea Stew @ Bring Your Own Lentils

And here is the finished product:

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We did omit a few ingredients just because we didn’t have them on hand, including the celery, chipotle powder and wakame flakes.  We also used dried herbs in place of the fresh.  Since it’s winter here, fresh herbs are not in abundance.  I think you could probably use any veggies in your fridge in this recipe.  I might try carrots next time.

We both enjoyed the soup and agreed we would make it again.  It was a healthy, quick dinner and pretty inexpensive.  It also made enough for each of us to have leftovers for lunch the next day, so four meals in total from one batch.  Our toddler wouldn’t touch it of course, but I wasn’t really expecting him to. 🙂

So two great recipes so far from Superfood Kitchen!  Will the third one be a success?  Find out on Friday!

** Again just want to note that I was not asked by the author or the publisher to review this book, nor was any compensation given.  The opinions above are entirely my own.  Thanks!

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