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Last week the DH and I were tired and didn’t have much energy to make much for dinner and seeing as it takes more than 30 minutes to drive to any vegan restaurant we chose to make something with soup. Our in-laws were to arrive on Thursday and since our schedule was rather full, we didn’t have much in the house but three bunches of kale with miscellaneous other vegan products.

Thankfully I found this Kale Saag Soup recipe in our ‘to do’ list from the Bittersweet Blog. I’ve had a similar recipe but with spinach instead of kale- so I guess when in a pinch you could really use just about any green with a paler taste. This soup is just the perfect recipe for those looking for something simple, fast but totally delicious without an overpowering Indian spice for those looking for something a bit calm for dinner. What’s better is the soup really is a one-pot dinner and completely fills you up for hours. Mmmm The vibrant green was just calling our name on a cold spring night after a nice run outside.

Final result: We both absolutely loved it! Once we tasted the first bowl, we knew it was going to be an instant favorite, yum! The soup base has a nice smooth, creamy texture that just calms the stomach down after a hard run. Then you bite into a piece of vinegary tofu and the soup explodes in your mouth. Truly delicious treat for dinner- just looking at the picture makes me want to eat more.

Tofu Paneer:
1 16-Ounce Extra-Firm Tofu, Pressed for 1 Hour
1/4 Cup Rice Vinegar
2 Tablespoons Olive Oil
Zest and Juice of 1 Lemon
1/2 Teaspoon Salt
Directions: Press the tofu for about 1 hour in a towel. Cut into bite size cubes. Place the tofu cubes and other ingredients into a sealable container and shake it all about until evenly coated. Place on prepared aluminum sheet (spray with oil for less calories) and broil in toaster oven for about 15 minutes. Done.

Kale Saag Soup:
1 tbsp water (no oil)
2 Small Yellow Onions or 1 Large, Chopped (About 1 Cup)
1 1/2 Tablespoons Finely Minced Fresh Ginger
6 Cloves Garlic, Finely Minced
2 1/2 Teaspoons Ground Cumin
1 Teaspoon Garam Masala
1 Teaspoon Mustard Powder
3/4 Teaspoon Turmeric
1/4 – 1/2 Teaspoon Cayenne Pepper
3 Cups Water or Vegetable Stock
1 Medium Potato, Peeled and Chopped (About 1 Cup)
1 Bunch Kale, Stemmed and Chopped (About 4 cups)
1 Cup Coconut Milk, lite

Directions: Sauté the onion, ginger and garlic until translucent, about 5 minutes or less. Add the spices and sauté another minute until fragrant. Add the vegan stock and potato and bring to a boil. Boil about 5 minutes until soft. Add the kale and steamed in the soup mixture for about 3 minutes. Toss everything together in a blender and give it a whirl until nice and smooth. Place in bowls and top with a serving each of the tofu.

Serves 3-4

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