Cream of Kale Soup

This warm, creamy soup is perfect as a side or main dish for lunch. It’s loaded with antioxidants and one serving has 5 grams of protein. For similar recipes, check out Jennifer Iserloh’s cookbook Fifty Shades of Kale.

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For another kales soup recipe, see Chicken Soup with Sweet Potatoes, Kale & Mushrooms.

Serves 4


  • 1 tablespoon olive oil
  • 1 large red onion, peeled, cut into thin rings
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 10 ounces kale, trimmed, roughly chopped
  • 4 cups chicken broth
  • 1/2 cup heavy cream


  1. Heat a large stockpot over medium heat. Add the olive oil, onions and salt.
  2. Cook 10 to 15 minutes, stirring often until the onions soften and start to brown
  3. Add the kale and the chicken broth. Reduce the heat to low and simmer 1 to 2 minutes until the kale begins to soften.
  4. Add the cream off the heat. Using an immersion blender or food processor blend until smooth and serve.

Nutrients per serving (serving size: 3 cups): Calories: 232, Total Fat: 18 g, Saturated Fat: 8 g, Carbs: 15 g, Fiber 2 g, Protein: 5 g, Sodium: 536 mg, Cholesterol: 47 mg

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