Hearty kale soy soup | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 1 onion, chopped
• 1 each carrot and stalk celery, chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) chopped fresh thyme leaves
• 1/2 tsp (2 mL) hot pepper flakes
• 1/2 tsp (2 mL) fennel seeds, crushed
• 1 bunch kale (about 1 lb/454 g), stems removed and leaves chopped
• 1/3 cup (75 mL) tomato paste
• 1 pkg (340 g) ground soy
• 4 cups (1 L) sodium reduced vegetable broth
• 2 cups (500 mL) water
• Pinch freshly ground black pepper