Kabocha Kale Soup - alive magazine

Name: Kabocha Kale Soup - alive magazine
Ingredients: 1 Tbsp (15 mL) camelina or extra-virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely minced; 1 tsp (5 mL) smoked paprika; 2 cups (500 mL) diced, peeled, deseeded kabocha squash; 2 carrots, diced; 2 1/2 cups (625 mL) finely chopped fresh tomatoes; 1 1/2 cups (350 mL) canned adzuki beans, drained and rinsed; 3 cups (750 mL) low-sodium vegetable or chicken stock; Salt and pepper to taste (optional); 1/2 cup (125 mL) half and half cream; 1 1/2 cups (350 mL) shredded fresh kale

www.alive.com

The intense sweetness of kabocha (aka Japanese pumpkin) squash marries perfectly with the slight bitterness of kale in this antioxidant-rich soup. What’s more…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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