Spicy Kale Noodle Soup

Noodles are the base of this hearty soup featuring tomato, carrot, onion and garlic. Topped with crispy kale chips, this Spicy Kale Noodle Soup is perfect for lunch or dinner.


Ingredients
1
bunch kale, leaves only and roughly chopped
1
tablespoon
Olive Oil
*
salt and pepper to taste
1
tablespoon
coconut oil
1
onion, chopped
2
large carrots, sliced 1/8 inch thick
1
cup
purple cabbage, sliced thinly
4
garlic scapes, chopped
1
tomato, pureed
1
teaspoon
paprika
1/2
teaspoon
red pepper flakes
1/2
jalapeno, minced
6
cups
vegetable broth
16
ounces
spaghetti or other thin pasta, cooked
Directions
Preheat oven to 375F. Line baking sheet with aluminum foil and set aside.
In a bowl combine kale leaves, olive oil, salt and pepper. Massage kale until each leaf is covered in oil.
Lay leaves out on baking sheet in one even layer. Bake for 10 minutes, flipping half way through, until crisp and browned on edges.
Meanwhile, in a dutch oven melt coconut oil. Add onion, carrots, cabbage and garlic scapes. Sauté until onion is translucent.
Add tomato, paprika, red pepper flakes, jalapeño and vegetable broth. Bring soup to a simmer.
To serve, place a 1/3 cup of noodles in bottom of bowl. Fill bowl with soup and top with kale chips.

The base number of servings for this recipe is 4
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