Delicious and healthy kale soup with full of Vitamin K.
You can make this within 15 minutes!
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INGREDIENTS
– For 4 servings
150 g Little Kale, Chopped
2 tbsp Olive Oil
1 tbsp Garlic, minced
2 cups Red Onion, Chopped
2 cups Celery, Chopped
1 tbsp Gluten Free Light Soy Sauce
1 L Water
1 tbsp Soybean Paste
1 can Kidney Beans
1 tbsp Lo Salt or 1 tsp Salt
1 tsp Pepper
DIRECTIONS
1. Heat olive oil in a large soup pot.
2. Cook garlic, onion and celery until half cooked.
3. Add some soy sauce and fry 10 seconds.
4. Add water and soybean paste, simmer for 10 minutes.
5. Add cooked kidney beans (I used canned kidney beans, washed and drained), salt and pepper.
6. Add chopped kale, cook 3 minutes and serve.
* You can use Miso paste instead of Korean soybean paste but it might make the soup sweeter.
* Light Soy Sauce —— Lee Kum Kee Gluten Free Light Soy Sauce
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* Soybean Paste —— Jaeraesik Soybean Paste By CJ Haechandle
Or use any kinds of Korean soybean paste!
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MUSIC : Audio Library
