Kale and Pea Soup

So the other night my fiance and I were watching my favorite show- Iron Chef- on the Food Network.

The secret ingredient was the all mighty green pea!  Bobby Flay and his competitor whipped up some amazing dishes using pea as the main ingredient: soup, fritters, popsicles, you name it.  Those guys are genius.

While tasting, one of the judges commented and said “I feel like there’s much pea-ness going on here which is nice.” You have to watch the other judges’ reactions.

Brilliant.

Anyways, I had peas on the mind after this, specifically pea soup.  But I have this thing where if I’m making soup, I want to pack it with as many nutrients as humanly possible.

So I did what any kale loving hippie would do, and added a big bunch of kale, a zucchini and some of my kale pesto to a recipe from the Detox cookbook Ayah bought me for my birthday.  I also added some curry and cumin for extra kick!

In the end, it wasn’t a pea soup, but definitely a pea-ness soup.

I hope you like it!

[box]Kale and Pea-ness Soup

• Olive oil
• 3 cloves of crushed garlic
• 1 Kale leaf
• 1 Zucchini
• 1 Bag of organic frozen peas
• 1L Low sodium vegetable stock
• 2 tsp Curry powder
• 2 tsp Cumin
• Cayenne* to taste
• Salt and pepper* to taste
• *2 tsp Kale pesto*

1. Simmer garlic in olive oil for 2 minutes.
2. Add chopped kale, sliced zucchini and peas and simmer for 2 minutes.
3. Cover with vegetable stock and bring to a boil.
4. Add spices.
5. Simmer until vegetables are cooked.
6. Let cool.
7. Blend in a blender (or use a hand blender if you have one) until smooth.
8. Bring back to pot and simmer for 15 minutes.
9. Garnish with kale pesto and sprouts![/box]

Tagged as: Iron chef, kale, pea soup, pea-ness, peas, vegan