I have never used kale before but after hearing a lot about these vibrant greens, I decided to try these. I had no idea how will they taste, so instead of using them with dhals, I decided to make a soup with them. I love the flavor and butteriness of the white beans in this soup and I topped it with alfalfa sprouts. They add a great taste to the soup. Any other beans or vegetables can also be added here. If needed chicken broth or vegetable broth can also be added instead of water for good flavor. This hearty soup makes a complete meal just by itself.

Kale, 1 big bunch.
White beans, 1 cup, soaked overnight.
Red onion, medium-sized, 1.
Tomato, 1.
Garlic, 2 cloves.
Chili powder, 1 teaspoon.
Cumin powder, ½ teaspoon (optional).
Salt, as per taste.
Alfalfa sprouts, handful.

Drain the white beans, wash them, and cook them on stove top until tender. Retain the beans with the cooking liquid. Take half of the cooked beans and purée it to a fine paste with the use of a blender. Wash the kale and chop it into small pieces and keep aside. Chop the onion and tomato into small pieces. Crush the garlic coarsely. Heat a pan and add 2 teaspoons of oil to the pan. Add the chopped onions, tomato and crushed garlic and sauté everything together for a few minutes until everything is well blended. Add a teaspoon of chili powder, ½ teaspoon of cumin powder, salt as per taste and fry everything together until the raw smell of the spices go. Then add the cooked beans along with its cooking liquid and the puréed white bean mixture with 3 cups of water. If chicken broth or vegetable broth is used, add 2 cups of broth along with 1 cup of water. Then add the chopped kale and let it simmer for 10-15 minutes. Then add the alfalfa sprouts and let it cook for another minute and serve the soup hot along with any toasts or crackers.

1 comment:

Lavi said...

Hi Gita..I just came to check vathakuzhambhu recipe..

again i got to tell u..U Cook Fantastic..photographs are the proof's..