Today I am sharing a very simple but yet a super delicious and nutritive soup courtesy of a fellow blogger Lisa from lowcarbyum. My admiration for kale vegetable is as a result of it’s numerous health benefits which prompted me to try out a special kale and mushroom soup recipe which I adopted from low carb kale soup recipe.
Although I tweaked the recipe, but most importantly, I used similar key ingredients for the preparation and believe you me, the soup still came out very appetising and nice. Super delicious that you will always go for a second round.
This kale and mushroom soup recipe is such recipe that is very easy to prepare, less time consuming and above all very healthy. The kale and mushroom soup is such a classic pairing and it is absolutely easy to see why. Kale is a rich source of vitamin C, beta carotene, calcium and vitamin K.
It is also a rich source of two carotenoids, zeaxanthin and lutein. Studies agree that kale contains a chemical with anti-cancer properties known as sulforaphane especially when blended or chopped. Boiling reduces the level of sulforaphane while microwaving, steaming or stir-frying does not usually lead to significant loss.
Kale is also a rich source of indole-3-carbinol which is a chemical that boosts DNA repair in cells and tends to block the growth of cancer cells. Kale contains resins known as bile acid sequestrants which helps to reduce cholesterol level as well as reduces the absorption of dietary fat.
The freshness and appetising taste of kale, mixed with the aromatic flavour from mushroom is just a perfect match. I don’t usually like large chunks of kale in my soup, so rather than chopping the kale veggies into pieces, I decided to blend it with bits of chopped mushrooms sprinkled over it; so it kind of blends into the kale soup for a perfect taste. With few drops of olive oil and some local spices then you have a perfect kale soup to enjoy. Give it a try and you will enjoy it.