Category: Soups

Serves: 6

Ingredients

• 6 cups water
• 4 cups kale, finely shredded
• 1 large yellow onion, peeled and chopped
• 3 celery stalks, trimmed and chopped
• 1 large carrot, chopped into penny slices
• 1 Tbsp extra virgin olive oil
• 3/4 cup barley, sprouted
• 1/4 cup fresh cilarntro, finely chopped
• 2 tsp dried crumbled oregano
• 2 tsp dried crumbled basil
• 1 tsp miso

Directions

1. Bring 6 cups water to a boil in medium saucepan. Once the water has boiled, turn off the heat and cover. Let it cool down until simply warm.
2. In a medium skillet, sauté onion, celery and carrot in 1 Tbsp olive oil until onion becomes soft.
3. Add cooked onion mixture and kale to pan along with all other ingredients except the miso. Let the mixture sit for 20 minutes. Take one cup of liquid from the pan and mix it with the miso. Return the resultant liquid to the saucepan and mix again. Remove half the soup, purée, then return to saucepan and mix with non-puréed soup. Serve immediately.
4. If you must reheat this soup, do so on low heat. Boiling it will destroy the valuable nutrients.

Nutrition Facts

Calories 143, Protein 5g, Carbohydrates 25g, Fiber 6g, Sugar 2g, Fat 3g, Sodium 84mg