Non-toxic Living in a Toxic World

I found this one on Vegan Yum*Yum.    I use a mixture of greens and not just Kale.    The last batch had collards, mustard, and kale.   Don’t forget that quinoa is a full protein so on top of all the yummy veggies, you are getting protein, too!

Creamy Kale Soup
Serves 2-3 dinner sized portions

1/2 Cup Green Lentils
1/2 Cup Quinoa (I like to use half-and-half)
1/2 Medium Onion, finely chopped
4 Tbs Olive Oil
1 Small Bunch Kale
5 cups water

Spices
1 tsp Cumin, heaping
1/2 tsp Curry Powder
1 Veg Bullion Cbbe
3 Tbs Tahini
2-3 Tbs Tamari or Soy Sauce

Wash and de-stem kale (I use kitchen scissors to cut along the sides of the stems), tear the leaves into smallish pieces. Heat oil in a large pot over medium heat, and add quinoa and lentils. Sautee for a few minutes, add spices and kale. Mix well. Add water and bullion cube and bring to a boil. Cover and turn down heat to low. Simmer for 35-40 minutes.

Carefully blend the hot soup in a food processor or blender and return to pot. You can skip this step or blend only half of the soup if you want some texture, but I think it’s nicest smooth. Add tahini and tamari to taste.

To garnish, mix 1-2 Tbs of tahini with a small amount of water until it becomes smooth and bright. Drizzle on top of the soup and serve.