During the Winter, we tend to hibernate with heavy foods. It’s comforting and warm.
The downside is sometimes, it’s not always the healthiest.
Soups are one of my favourite thing to eat during the Winter. It’s easy to make and so versatile in what you want to add to it. This tomato soup with chicken and kale can be made with vegetarian by omitting the chicken. This soup serves about six.
– 2 skinless chicken breast, diced
– 1 tsp chili powder
– pinch of salt
– 1 tbsp olive oil
– 1 tsp garlic, minced
– 1½ cup onions, chopped
– 1 medium carrot, diced
– 1 celery stalk, diced
– 4½ cup chicken stock
– 1 bunch kale, stems removed and leaves chopped
– 1 19oz can crushed tomatoes (or if you have homemade tomato puree!)
– 1 can mixed beans, drained and rinsed
– 4 dried bay leaves
– ½ cup quinoa
– 1½ tsp dried basil
– 1½ tsp dried oregano
1. Cook quinoa as directed (½ cup dried quinoa will need 1 cup water). Set aside.
2. In a bowl, add diced chicken breast, add salt and chili powder, set aside.
3. In a large pot, heat oil and saute garlic, onions, carrots and celery until softened, about 5 minutes.
4. Add kale leaves and saute until just wilted.
5. Add chicken stock, tomatoes, beans, bay leaves, dried basil and oregano. Cover the pot and allow it to simmer for 40 minutes, or until vegetables are tender (check the carrots!). Remove bay leaves and add quinoa. Stir to incorporate everything.