Prepare to embark on a culinary adventure that will transform your perception of soup forever! This Spicy Kale Soup with Roasted Pepper and Tomato isn't just another recipe—it's a vibrant, nutrient-packed masterpiece that promises to tantalize your taste buds and warm your soul. Imagine a bowl brimming with robust flavors, where smoky roasted peppers dance with tender kale, creating a symphony of taste that's both comforting and excitingly bold.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and roast the red bell pepper if you haven't done so already. To roast the bell pepper, you can either place it under a broiler or on a grill until the skin is charred and blistered. Once roasted, place it in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make it easier to peel off the skin. After steaming, peel off the skin, remove the seeds, and chop the pepper into small pieces.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the chopped roasted red bell pepper and the can of diced tomatoes (with their juices). Mix well to combine all the ingredients in the pot.
- Pour in the 4 cups of vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- After the soup has simmered, add the chopped kale to the pot. Stir it in and let it cook for another 5-7 minutes, or until the kale is tender but still bright green.
- Season the soup with 1 teaspoon of red pepper flakes, and add salt and pepper to taste. Adjust the seasoning according to your preference, keeping in mind that the red pepper flakes will add heat.
- Once the kale is cooked and the flavors are well combined, remove the pot from heat. You can serve the soup as is, or for a smoother texture, use an immersion blender to blend it to your desired consistency.
- Serve the Spicy Kale Soup hot, garnished with additional red pepper flakes or a drizzle of olive oil if desired. Enjoy your hearty and nutritious meal!
Tips
- Roasting Peppers Like a Pro: For maximum flavor, char your bell pepper until the skin is completely blistered. The steaming technique after roasting helps easily remove the skin and intensifies the pepper's smoky essence.
- Kale Consistency Matters: Add kale towards the end of cooking to maintain its bright green color and prevent overcooking. You want tender leaves, not mushy greens!
- Spice Level Control: Adjust red pepper flakes to suit your heat tolerance. Start with less and add more incrementally.
- Blending Option: For a creamier texture, use an immersion blender to partially or fully puree the soup. This creates a luxurious, velvety consistency.
- Make-Ahead Magic: This soup tastes even better the next day, as flavors continue to meld. Perfect for meal prep and busy weeknights!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
