Spinach & Kale Soup

This recipe is based off of a spinach and kale soup recipe I found on Green Kitchen Stories (they have a beautiful/inspiring app for your iPhone as well). I doctored it up and turned it into a palak paneer type soup/dish without the cream. It is a simple and quick recipe and packs a lot of iron, vitamins and antioxidants into one tasty and filling soup. The chickpea/almond topping adds more protein to the dish and can act as a nice side for any meal. I know it looks like a lot of ingredients but most of them are tiny additions (like a bouillon cube or spices). I promise it is easier than it looks and works well as a nutritious and filling recipe for a spring evening with a cool breeze.


(image taken from Green Kitchen Stories blog)

Spinach and Kale Soup

  • 3 tbs coconut oil (or olive oil if you don’t have coconut on hand)
  • 1 package frozen spinach
  • 1 package frozen kale
  • 1 onion
  • 4 cloves garlic
  • 1/4 tsp chili
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 3-4 cups of water
  • 1 vegetarian boullion cube
  • 1 tbs table salt, divided
  • pepper to taste
  • 1 ripe avocado
  • 1/4 cup plain yogurt (or coconut yogurt for vegans)
  • 1 1/2 cups rice, cooked
  • OPTIONAL: Feta cheese or more yogurt for a topping

Chickpea/almond topping (double recipe if you are serving more than two people)

  • 1 can garbanzo beans
  • 3 tbs tahini
  • 3 tbs lemon juice
  • 3 tbs olive oil
  • Small handful of finely chopped cilantro
  • Small handful of finely chopped almonds
  • Salt and pepper to taste

1. Cook rice (2 parts water to 1 part rice)

2. Put 3 tbs of coconut oil into a soup pan and let melt on low heat. Add minced garlic and onion and let fry 2-3 minutes. Add chili, nutmeg, cumin and coriander. Stir and let cook for a another minute or two.

3. Add frozen spinach and kale, boullion cube and 3 cups of water to the soup pan (adding 4th later on if necessary). Bring the water to a boil and then cover and let spinach/kale mixture simmer until completely defrosted and cooked.

4. Meanwhile, in a small bowl combine tahini, lemon juice and oil. Whisk till smooth. Stir in chopped cilantro and almonds. Pour the sauce on the cooked chickpeas (canned are already cooked) and mix until covered completely. Set aside.

5. When the spinach and kale have completely melted add the ripe avocado (cut into small pieces), 1/4 cup yogurt and 1 tbs of sea salt (or just a pinch and add to taste later on-I always feel like spinach dishes need salt so I tend to put it all in while cooking).

6. Remove the mixture from the heat and let cool slightly. Blend the mixture to desired consistency (either puree or left with lots of little bits). Return to the heat and either add more water if you would like to make more of a soup or let the water boil of too make more of a palak paneer dish. Taste and add seasoning as you see fit.

TO SERVE: Place a cup of rice at the bottom of each dish. Cover with 2 cups of the spinach mixture, a few tbs of the chickpea dish and feta cheese or more yogurt. You could also serve this dish with some Trader Joe’s Naan if you are looking for a heartier dish but I find that it is enough on its own.


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