Creamy Kale Soup

Creamy Kale Soup

Do you have a comfort food that you go to when you’re sick or feeling down?  I do, it’s usually soup.  I try to always have homemade stock on hand either canned or in the freezer (freeze for best nutrient retention).  I like soups with few ingredient that are quick to make.  That way I’m more likely to make them, especially when sick.

This soup is like a nutrient dense bomb.  Mineral rich chicken broth made from the carcasses of pasture raised chickens, vitamin rich kale, anti-everything properties of fresh garlic, probiotic yumminess of sour cream from grassfed cows.

Making your own stock and sour cream is not only cost effective and tasty, it might be easier than you think.  Both take just a few minutes of preparation and about a day of waiting.

Chicken Stock

You can find some great directions on making your own chicken stock here:

Real Food Cooking School

Directions for making your own sour cream can be found here:


Creamy Kale Soup

  • 2 quarts chicken stock
  • 4 cups chopped kale, tough stems removed
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • cayenne to taste
  • salt and pepper to taste

In a medium sized pot, bring stock to a simmer.  Stir in kale and let cook until softened, about 5-10 mins.

Using a immersion blender (or regular blender), puree soup.

Whisk in sour cream.  Add garlic, salt and pepper.  Sprinkle cayenne in each individual serving to taste.




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