Ingredients
Scale
- 4 cups fresh kale, chopped
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium Yukon Gold potatoes, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in diced carrots and potatoes; cook for another 5 minutes until they start to soften.
- Pour in the vegetable broth and bring to a gentle boil.
- Add chopped kale along with salt and pepper. Simmer for about 15 minutes until vegetables are tender.
- Just before serving, squeeze in fresh lemon juice to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 140
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg