Kale and Ginger Soup

Forget chicken noodle, this soup is the best for a rainy night or when you’re just not feeling that great.  You can change it up – depending on what veggies are in season or what’s in your fridge.  Here’s one of my fave ways to make this delicious soup.

Forget the chicken soup! Photo by: Jamie Walker


  • 1/2 medium carrot, cut into large chunks
  • 1 medium rutabaga, cut into large chunks (a daikon would also work great)
  • 1/2 red onion, cut in large chunks
  • 5-7 small broccoli florets
  • 1 handful of mushrooms (I used mixed exotic but any will do!)
  • 3 large leaves of kale, cut into large chunks
  • Ginger juice to taste (grate a 1” piece of ginger and squeeze out the juice with your fingers)
  • Tamari to taste
  • 1 pinch of chopped cilantro, as garnish

Bring 6 cups of water to a boil in a large pot.  Add the carrot and rutabaga.  Reduce the heat to a simmer and then add the red onion and cook for 2-3 minutes.  Add the broccoli, kale, and mushrooms and then the ginger juice and tamari.  Simmer until the veggies are cooked through but still slightly firm, about 5 minutes.  Add the cilantro as garnish and serve.

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