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Super Greens and Protein Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tbsp. olive oil
  • 2 garlic cloves minced
  • 1 tsp. each turmeric  salt and pepper, coriander, cumin
  • 1/4  tsp. cayenne pepper
  • 1 medium onion chopped
  • 1 medium white potato diced into small cubes
  • 1 tbsp. tomato paste
  • 1 block firm tofu drained and cubed
  • 1/2 bunch asparagus cut into 1-inch pieces
  • 2 c. white beans soaked*
  • 1-1/2 c. diced tomatoes
  • 1 c. water
  • 2 bunches of kale stems removed and coarsely chopped**
  • Coconut yogurt fresh cilantro, lime wedge to serve

Method
 

  1.  In a large pot or dutch oven, stir together the olive oil and spices before turning to a medium heat. Add the onion and garlic, and sauté 3-5 minutes until the onion is translucent and spices are fragrant (but not burnt). 
    2. Add the tomato paste, diced potato, tofu, and asparagus. Lower the heat, and cover and cook for about 15-20 minutes until the potato is soft. 
    3. Add the beans, diced tomatoes (including any juice), and extra water. Stir to combine and raise heat to high. Cook until the liquid begins to just boil, enough to heat the ingredients. 
    4. Add the chopped kale, and cook for another 5-10 minutes on low until the kale is just wilted and still bright in color. 
    5. Let the soup cool slightly before blending smooth with an immersion blender or transferring to a food processor. (If using a food processor, make sure the soup is room-temperature before blending.)
    6. Divide into bowls, and top with yogurt, fresh cilantro, a lime wedge, 

Notes

*I prefer cooking with dry beans, which requires soaking overnight. For this, start with 2 cups of dry white beans, place in a bowl of water 2 inches above the beans, and refrigerate overnight or at least 8 hours. The beans will soak up the water, so make sure you use a big enough bowl for expansion. **Save your kale stems for homemade stock or roasting!