It’s still a bit chilly here in New York City, but I’m hopeful that the weather will start to warm up soon. Cold windy nights call for soup so I want to share with you a recipe that I made during a cooking class at the West Village’s Haven’s Kitchen (my work place <3). The class was called Festive Vegan Dinners where we made kale lime soup, barley mushroom risotto, roasted squash, citrus salad, and chocolate avocado mousse. Everything was made with plant-based ingredients and zero animal protein. Delicious and filling, the dinner gave me ideas for making vegan food that my friends and family would enjoy.
This simple soup recipe is adaptable as you can add any other vegetables of your choosing. Potatoes and carrots would make it a hardier.
Kale Lime Soup (Inspired by Haven’s Kitchen):
1 tablespoon olive oil
1/2 yellow onion, diced
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 bunch of curly kale, chopped into 1 inch pieces
4 cups vegetable broth
1/4 cup lime juice (about 3 limes squeezed)
Salt to taste
1. In a large pot over medium, add the oil. Add the onion and cook until translucent.
2. Add the ginger, garlic, and let cook for 3 minutes.
3. Place the kale in the pot and stir the mixture for another 2 minutes.
4. Add vegetable broth to mixture and cook until kale is tender.
5. Add lime juice and salt to taste.
6. Serve and enjoy!