Thursday, January 8, 2015

Red kale soup: don't let the name scare ya away

There aren't many rainy days in Tucson, especially COLD rainy days, so, when there are, a girl's gotta monopolize on the opportunity. I decided that nothing makes a rainy day better than a great, hot soup. Nom.

I'm not one for specificity in measuring, but I'll tell ya exactly what I go from there.

2T avocado oil
1 yellow onion, diced
1 yellow pepper, small dice
2T minced garlic
*Sautee until onion and pepper are soft
2T Thai red curry paste
1-2 tsp ginger (fresh would be great, but I didn't have any on hand)
10 jalapeno rings, diced (again, fresh would be great, but ya do what cha gotta do)
Stir together 'til veggies are evenly coated.
1 can diced tomatoes
1 can diced tomatoes w/jalapenos
1 can tomato sauce
7 c water
2 c Turkey broth from Christmas turkey
8-9 carrots, sliced
Stalk of celery, chopped
Stems from 1 head of broccoli, sliced
1 bunch red kale, coarse chop
2T Red Boat fish sauce
Bring to boil. Cook until veggies achieve desired tenderness.

1 can coconut milk, return to boil.

*Optional and highly recommended:
Cook 1-2 chicken breasts up as prepping your soup. Let sit 5-10 minutes. 
Dice and add to finished soup.



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