After a long day at work, nothing relaxes and takes the chill off like a big, warm bowl of soup. However easy it is to fall back on classic soups, give chicken noodle and tomato a break this season with our hearty and nutritious Creamy Kale Soup recipe.
Lacinato Kale Vs Regular Kale
Instead of traditional kale, this simple meal calls for Lacinato kale. Also known as Tuscan kale or dinosaur kale, the vegetable is characterized by long and narrow, crinkled, dark blue-green leaves. It has a slightly sweeter and more delicate flavor compared to other kale varieties and is easier to cook and prepare.
Creamy Kale Soup with Halloumi Recipe
INGREDIENTS
1 large bunch Lacinato kale
1 large yellow onion, chopped
1 zucchini, chopped
1 cup celery root, peeled and diced
4 cloves garlic
2 tbsp olive oil
2 quarts vegetable broth
2 tbsp nutritional yeast
1 cup heavy cream
1 – 4 oz piece of halloumi cheese, cut into small cubes
Salt and pepper to taste
INSTRUCTIONS
- In a large stock pot, add olive oil and heat over medium heat. Add onion and garlic. Cook until slightly translucent.
- Remove large stems from the kale and roughly chop. Add kale, celery root, and zucchini to the pot and cook until slightly wilted.
- Add vegetable stock and nutritional yeast. Simmer until the vegetables are very tender. While your soup is simmering, add cubed halloumi to a preheated saute pan and fry until the sides of the cheese are browned. Remove from the pan and set aside.
- Blend soup with an immersion blender until smooth.
- Add heavy cream and gently stir. Do not let the soup come to a boil once the heavy cream is added. Season with salt and pepper.
- Garnish with croutons and fried halloumi and a drizzle of good olive oil.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
