Lemony Soup with Kale

I am still a novice as far as kale is concerned. I have started to use it fairly recently after I heard how healthy it was, and my brief research has confirmed it. Kale has many health promoting properties but I would like to focus on only one, very important to me right now: support in the body’s detoxification process.

Plant food contain lots of different chemicals called phytonutrients that help protect these plants from various threats like bugs, fungi, etc. but they are also supposed to be beneficial to human health. Kale is a great source of one group of phytonutrients called glucosinolates that - after the vegetable is eaten and then digested - transform in our body into isothiocyanates (ITCs). Majority of toxins that may be harmful to us must be eliminated from our body by our cells through a two-step process and it is ITCs that positively influence both of these steps. Knowing how exposed we are nowadays to toxins coming from either the environment, or food we eat, makes kale an even more important component of a healthy eating plan and health promoting diet.

But it is also tasty although not in an obvious way like let’s say a tomato that you can enjoy without any additions. In kale’s case I think you need a distinct flavour added like e.g. lemon in the below recipe.

INGREDIENTS (for 4-6 portions):

2+1 tbsp rapeseed oil,

1 onion, roughly chopped,

500g cauliflower, cut into florets,

500g broccoli, cut into florets,

1.5l vegetable stock,

3+1 tbsp lemon juice,

1 garlic cloves, thinly sliced,

100g kale torn into bite-size pieces (without stems),

salt and pepper,

smoked salmon to serve (optionally).

METHOD:

1. In a big pot warm up 2 tbsp rapeseed oil, add the onion and fry for 1-2 minutes on a medium heat.
2. Add the cauliflower and broccoli and fry for another 2 minutes.
3. Pour the stock, bring to boil and cook for 10-15 minutes until the vegetables are tender.
4. Add the lemon juice, check the seasoning and liquidise in 2-3 batches.
5. On a big frying pan warm up 1 tbsp of rapeseed oil, stir in the garlic and kale, fry for approx. 3 minutes, season with salt, pepper and 1 tbsp lemon juice.
6. Serve the soup in bowls with kale, optionally garnished with strips of smoked salmon.