In the Winter you need something warm, comforting and nutritious to keep you healthy and happy! Soup is so easy to make, usually with only one pot and super simple ingredients. This recipe is a great source of good quality, complete proteins, and tons of immune boosting antioxidants!

For the Non-Vegans out there, I added cooked Shrimp to this soup and it paired really well. You could add any choice of meat protein to this dish.

For the Vegans, another great addition would be roasted tofu for more protein!

Enoki, Kale & White Bean Soup

Ingredients

  • 1 Litre Low Sodium Organic Vegetable Broth
  • 1 bunch Kale, washed, destemmed and cut into small peices
  • 1 small package Enoki Mushrooms, washed and trimmed
  • 10 cherry tomatoes, washed and halved
  • 3 cloves garlic, peeled and chopped
  • 1/2 yellow onion, sliced thinly
  • 1 can White Cannellini Beans, drained and washed
  • 1/2 cup cooked quinoa (optional)
  • 1 cup buckwheat ramen noodles (optional)
  • 1/2 tbsp olive oil
  • 1 tbsp crushed red chile pepper flakes
  • himalayan salt & pepper to taste

Instructions

  • In a large pot over medium heat, add olive oil and then add onions. Cook for a few minutes until translucent and then add garlic and cook until fragrant.
  • Next add the tomatoes and mushrooms and let cook for 2 minutes, stirring frequently.
  • Pour in vegetable broth, kale, cooked quinoa, buckwheat noodles (uncooked), chill pepper flakes, salt and pepper. Bring to a boil and then reduce heat to low.
  • Let flavours marry and soup simmer for at least 30 minutes. Then Enjoy 🙂
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