Best 3 Garlic And Kale Soup Recipes

**Garlic and Kale Soup: A Flavorful and Nutritious Dish**

Garlic and kale soup is a flavorful and nutritious dish that is perfect for a cold winter day. It is made with a variety of healthy ingredients, including garlic, kale, potatoes, carrots, and celery. The soup is also seasoned with a variety of herbs and spices, such as thyme, rosemary, and black pepper. This hearty soup is sure to fill you up and warm you up from the inside out. You can also add some cooked chicken or beef to the soup for extra protein.

**Variations:**

* **Creamy Garlic and Kale Soup:** For a creamy version of this soup, you can add some heavy cream or coconut milk. You can also blend the soup until it is smooth.
* **Spicy Garlic and Kale Soup:** If you like spicy food, you can add some cayenne pepper or chili powder to the soup. You can also top the soup with some crushed red pepper flakes.
* **Loaded Garlic and Kale Soup:** For a loaded version of this soup, you can add some cooked bacon, cheese, and croutons. You can also top the soup with a fried egg.

**Health Benefits:**

* **Garlic:** Garlic is a natural antibiotic and antiviral agent. It can help to boost the immune system and fight off infection.
* **Kale:** Kale is a leafy green vegetable that is packed with nutrients, including vitamins A, C, and K, and fiber. It is also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.
* **Potatoes:** Potatoes are a good source of carbohydrates, which can help to provide energy. They are also a good source of potassium, which is an important mineral for maintaining blood pressure.
* **Carrots:** Carrots are a good source of vitamin A, which is important for vision. They are also a good source of fiber, which can help to promote digestive health.
* **Celery:** Celery is a good source of vitamins A, C, and K. It is also a good source of fiber, which can help to promote digestive health.

Overall, garlic and kale soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is also a great way to boost your immune system and fight off infection.

Here are our top 3 tried and tested recipes!

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini image

Provided by Dave Lieberman

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Steps:

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

CSA VEGETABLE SOUP WITH KALE, CHARD, AND GARLIC SCAPES

CSA Vegetable Soup with Kale, Chard, and Garlic Scapes image

A nutritious soup made from the seasonal vegetables in our CSA bag. When veggies are overly abundant we make them into soups and sauces so as to not waste any of these fresh and wonderful foods.

Provided by Bleuberet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

6 green onions, chopped
2 garlic scapes, chopped
½ cup olive oil
1 head lettuce, separated into leaves
1 bunch rainbow chard, trimmed and rinsed
1 bunch kale, stems removed
2 cups vegetable broth
1 tablespoon dried savory
1 tablespoon dried marjoram
salt and ground black pepper to taste
1 cup Greek yogurt
1 tablespoon Italian seasoning

Steps:

Puree green onions and garlic scapes in a food processor.
Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 13.9 g, Cholesterol 5.6 mg, Fat 16.8 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 245 mg, Sugar 3.7 g

GARLIC AND KALE SOUP

Garlic and Kale Soup image

Per Vegetarian Times, "This brothy soup provides heart healthful nutrition on many levels: kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushroom contain an amino acid that speeds up processing of cholesterol in the liver." You need to plan ahead to make this, as the wheat berries require an overnight soak. WOW was this a yummy and simple soup. . .made with fresh ingredients. Love it!!! Even my meat eating neighbor ate it up. The kale gives it a little of a tangy flavor.

Provided by januarybride

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup wheat berries
2 tablespoons olive oil
3 1/2 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)
10 garlic cloves, peeled and thinly sliced
1/4 cup white wine (may sub brown rice vinegar)
4 cups vegetable broth
1 cup water
10 ounces kale
salt and pepper

Steps:

Soak wheat berries in large bowl of cold water overnight.
Heat oil in 2 qt saucepan over medium heat. Add mushrooms, and season with salt, if desired. Saute mushrooms 10 minutes or until beginning to brown.
Add garlic and saute 2 minutes more.
Sir in white wine and simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
Drain wheat berries and add to mushroom mixture with vegetable broth and water. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes.
Add kale, and cook 10-20 minutes more, or until kale is tender. Season with salt and pepper, if desired.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different types of kale. There are many different varieties available, each with its own unique flavor and texture.
Add the kale to the soup at the end of the cooking process. This will help to preserve its nutrients and prevent it from becoming overcooked.
Serve the soup immediately. This is when it will be at its best flavor.

Garnish the soup with fresh herbs, such as parsley, basil, or thyme.

Conclusion:

This garlic and kale soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this soup is a perfect recipe for busy weeknights. So next time you're looking for a quick and healthy meal, give this garlic and kale soup a try!