Kale Tortilla Soup – Recipe For a (Mostly) Whole Foods Plant Based (Vegan) Diet


For those of you joining the fun on the facebook page, or the monthly Q&A sessions, you may be a part of the March 21 Days to a New Habit challenge: a mostly whole foods plant based diet.  This recipe is one that I enjoyed during this time and have received several requests to share.  As we approach the end of National Nutrition Month, I think this recipe is appropriate for the occasion as well.  If you didn’t join the plant based diet challenge, or celebrate nutrition month in some way, it’s not too late.  Try this recipe.  It is one of my new faves.

By the way, I must give credit where credit is due.  This is another of those recipes I came up with at the suggestion of my daughter.  She’s still at the age where she won’t eat salad, or any raw vegetable for that matter (despite the fact that she loved salad when she was 2).  And the salad (which is absolutely divine) is from a chef friend.  So good I didn’t even bother to put my own twist on it, yet.

IMG_0468Kale Salad – serves 4

1 bunch of kale

1/4 red onion

1 red bell pepper

2 avocados

2 lemons (juice)

1/4 c olive oil

coarse salt and pepper

Remove the rib (stem) of the kale (you can save them to use in your Vitamix or heavy duty blender) and chop into bite sized pieces.  Thinly slice the peppers and onion.  Slice avocado.  Toss all ingredients together.  For the dressing, drizzle olive oil into lemon juice while whisking.  You determine how much olive oil you want by tasting constantly.  Whisk in salt and pepper to taste as well.

Tortilla soup – use a mix or make your own.

Add a handful of salad to the soup, or eat them separately if you prefer.  Enjoy!  I know we did.


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