Got a glut of kale leftover, and don’t want it to in the bin? Kale is broccoli’s calcium-rich cousin, but many people don’t like it, as it has a very strong taste. However, it’s up there at the top of the most nutritious green veggies (and one of the few veggies that you can find locally during England’s ‘hungry gap’ when most other foods won’t grow in a soggy winter climate! So the answer is obvious: buy local kale and then just mix it up with other foods, to make it taste nice!) Borlotti Bean Soup with Kale (The Veg Space) is a rich chunky soup with lots of protein.
Dark leafy greens are high in vitamin K, so check medication as too much may interact. Also avoid for some stomach/bowel issues, due to oxalic acid. Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nutmeg, fresh dough, green potatoes/onions).
Butter Bean Soup with Kale & Lemon (The Veg Space) is a nice creamy soup made with curly kale. A hearty filling meal that is very easy to make. It’s also easy to freeze leftovers.
Pearl Barley with Butternut Squash & Kale (The Veg Space) is another filling dish, perfect for winter nights. This tasty dish contains garlic and white wine.
Creamy Potato Kale Soup (Crowded Kitchen) uses the natural creaminess of potatoes, to omit the cream or milk. A very affordable dish to make.
Tuscan White Bean Kale Soup (Short Girl, Tall Order) is made in one pot. Use any leftover veggies in the fridge, and add herbs and cannellini beans for a high-protein Mediterranean-inspired soup.
