I made this soup hoping it would heal and soothe my upset tummy. I gave it my best, added some of my favourite nourishing ingredients and they did not fail to restore balance.
The other day I lunched out and all the yumminess I thought I am enjoying came back hours later to bite me in the … errr… tummy. Out of date ingredients, improper hygiene, not sure what the cause was, but for sure it affected me. Big time. My breakfasts and snacks of late consisted of mere banana slices or toasted crackers with a bit of tahini and a sprinkle of sea salt. My meals (actually, just one meal per day was all my tummy could handle) consisted of soup. This soup. Clear, simple, with nourishing ingredients, it slowly but surely restored balance. Lots of lemongrass, ginger and turmeric tea was also a major part of my ‘diet’.
This soup is made with a bit of everything: onion, garlic, turmeric, cabbage, capsicum, kale, carrot and potatoes. All the flavours combine to create an incredible deliciousness that goes perfectly with pickled chilies and toasted raw crackers. You will not be able to stop at one bowl. Not that you should stop at just one bowl. Enjoy as much as you want and let it heal your aches, colds or an upset tummy. It has magic veggie powers.
Healing kale soup with the lot
- olive oil for cooking
- 1 medium onion, diced
- 3 garlic cloves, finely sliced
- 5 cm piece of turmeric, finely diced
- 2 tsp cumin seeds
- 2 medium carrots, sliced (a mandolin works great)
- 1 red capsicum, diced
- 2 handfuls shredded purple cabbage
- 2 potatoes, julienned (again, a mandolin words great)
- 9 cups water
- 3 TBSP veggie stock powder (I used this homemade raw vegan recipe)
- 2 handfuls of chopped kale
- seasoning to taste: sea salt, freshly cracked black pepper, chili flakes
- Serve with parsley, crackers and tahini. Optional, but really good, with pickled chilies. (this is a great cracker recipe that you can toast and sprinkle over the soup)
- Heat the oil over medium low heat and add the onion. Sautee until it becomes translucent.
- Add garlic, turmeric and cumin seeds and cook for another couple of minutes.
- Add carrots and capsicum and continue to cook for 3-4 minutes.
- Add water, stock powder, capsicum, cabbage and potatoes. Cover and bring to a boil, then lower down the heat. Continue to simmer covered for about 15 minutes.
- When potatoes and carrots are almost cooked, add the kale and season the soup to your liking.
- Serve with lots of parsley, a drizzle of tahini, crackers and pickled chilies.