Tuscan Kale And Coconut Soup With Tofu Recipe Video

This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this i s a great recipe for your broccoli stalks!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Almond oil/Sesame oil1 Tablespoon
 Red onion1 Medium, diced
 Broccoli stalks3 , thinly sliced
 Tuscan kale1 Bunch (100 gm), stems removed and coarsely chopped
 Thai green curry paste1⁄4 Cup (4 tbs)
 Water3 Cup (48 tbs)
 Vegetable bouillon cubes2
 Canned coconut milk27 Ounce
 Firm tofu8 Ounce, cut in small cubes
 Cilantro1 Bunch (100 gm), coarsely chopped
 Lime juice1 Tablespoon

Nutrition Facts

Serving size

Calories 530 Calories from Fat 454

% Daily Value*

Total Fat 51 g78.8%

Saturated Fat 34.9 g174.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1153 mg48%

Total Carbohydrates 18 g5.9%

Dietary Fiber 4 g16.2%

Sugars 1.7 g

Protein 14 g27.7%

Vitamin A 111.8% Vitamin C 87.3%

Calcium 16.9% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

Place the oil in a large soup pot over high heat and add the onion, stirring well. After 1 minute, add the broccoli stems, Tuscan kale and green curry paste, and continue stirring for about 1 minute more. Add the water, vegetable bouillon cubes and coconut milk. Bring to a boil, and then immediately lower the heat to maintain a steady simmer. Cook about 10 minutes, or until the vegetables are tender. Add the tofu and warm through. Add the cilantro and lime juice and stir well. Remove from the heat and serve at once.
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