Kale-Wakame Soup

Photo: Randy Graham, Valley Vegetarian

A friend asked me the other day, “What can I do with all this kale growing in my garden?”. I wanted to answer Well, why not eat it? but decided he had had enough of my obnoxious behavior recently. Instead I answered, “You won’t believe this but I have a wonderful recipe that combines fresh kale with edible seaweed. I think you’d love it.” He looked at me like I was crazy. “I don’t do seaweed,” he replied.

I sent my friend this recipe. He made it for dinner and was pleasantly surprised. If you have not experienced this kale-wakame combination, give it a try. You, like my friend, will love it.

¼ cup wakame
1 tablespoon olive oil
1 stalk celery (diced)
1 small yellow onion (diced)
2 small carrots (diced)
1 15-oz. can cannellini beans (rinsed and drained)
1 ½ cups baby lima beans
6 cups vegetable broth
1 tablespoon Better Than Bouillon Vegetable Base
1 bunch fresh kale (ribs trimmed off)
¼ teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Place wakame in small bowl. Cover with cold water and soak 15 minutes or until soft. Drain, squeeze out liquid, and set aside.

Heat oil in a large saucepan over medium heat. Add celery, onion and carrots.  Sauté for about 5 minutes, or until tender. Add beans, broth and vegetable base. Bring to a boil, reduce heat to medium-low and simmer, covered, 10 minutes. Role kale leaves up and slice into ribbons. Add kale to the pan. Cook 5 minutes more, or until kale is tender.

Stir in oregano, nutmeg, cayenne, and wakame. Serve immediately.

Note: For a heartier soup, add about 8 ounces of firm tofu (cut into 1-inch cubes) at the same time you add the beans, broth and vegetable base.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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