Bob’s Pureed Kale Soup

I love healthy food… I mean I really love healthy food. (Okay, yeah… I really love food period, but mostly healthy food!)

I think it goes back to growing up in a family of 10 kids where “healthy” was not a high priority… having “enough” food was.

Powdered milk and orange juice substitute (remember Tang?), bleached white bread, no-name American cheese, the cheapest, oiliest canned tuna available and sodium-dense canned soups – those were the staples I grew up on.

Vegetables? Frozen peas and corn… Fresh fruit? Well, let’s just say it was a rarity.

So years later when I met my future husband—who is a great cook—my stomach was the first to say… Yes!

Over the years, our diet changed as our kids grew up and as my husband and I became more attuned to the changing needs of our own bodies. We also became more aware of the benefits of Ayurvedic cooking.

One of our favorite foods these days is a pureed kale soup. There’s just something about all the minerals and nutrients in the kale that goes directly into your cells – like Popeye’s spinach! It’s a great staple for the fall season – delicious, nutritious and warming for breakfast, lunch or dinner.

Since it’s fairly labor-intensive to de-stem the kale, this recipe makes a large amount. We freeze several containers for future meals.

You can also substitute broccoli for some of the kale, which is a big winner with our granddaughter.

Note: The recipe below is from my husband (Bob) who never follows a recipe… so it calls for a bit of “winging it.”


4 or 5 bunches organic Lacinato kale [also called Tuscan]
sea salt
cracked pepper
dried thyme
fresh ground coriander
ground chipotle
couple onions, sliced
couple carrots, chopped
whole head garlic, chopped
a tomato, sliced
some white wine


  1. Wash kale. With a knife remove center rib of all kale leaves and cut them into about 4-inch pieces. Set aside.
  2. Cover the bottom of a large stock pot with extra virgin olive oil and heat oil over medium high to just about a sizzle.
  3. Add onions, garlic, carrots; add some salt, pepper and other seasonings of choice (i.e., thyme, ground coriander, ground chipotle) and sweat the ingredients over medium high heat with pot cover on.
  4. Stir now & again. If anything begins to stick to the bottom of the pot, add a bit of white wine directly to the bottom, hoping for sizzle. Add a bit of wine at some point anyway, sweat more… stir more.
  5. After the above ingredients have cooked/sweated for about 6-10 minutes, add about a third of the kale & salt it fairly heavily. Let it sweat/cook down, and continue this process of adding kale, salt and sweating until all the kale is sweated down.
  6. Add enough water to completely cover the kale mixture and then some. The amount of water always varies (we use between 2-3 pitchers), so you’ll have to experiment… trial & error.
  7. Cook at a low boil (covered) for about 2 hours; then let sit for a few minutes off of the heat.
  8. Once cooled down, puree with a hand mixer/emulsion tool (we call it the “motor boat.”)
  9. Season to taste. (Secret ingredient: If the soup seems a little bland, squeeze in some Roland anchovy paste and mix around.)



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