One cup of kale has only 36 calories and zero grams of fat, which makes it a great diet aid.Kale is a superstar in the arena of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress.Not only do kale’s antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer, a healthy diet of kale also provides glucosinolates, which have been shown to prevent colon, breast, bladder, prostate, ovarian cancers, as well as gastric cancer.The high fiber content of kale lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. And these are just a few of many.
Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon
- 2 cups rutabaga, peeled and chopped into 3/4″ pieces
- 2 cups parsnip, peeled and chopped into 3/4″ pieces
- 2-3 tablespoons olive or melted coconut oil
- Sea salt and pepper to taste
- 3 1/2 – 4 cups vegetable broth
- 2 heaping cups chopped raw kale
- 1/4 cup coconut bacon (more as needed)
- 1. Preheat your oven to 450 degrees Farenheit.
- 2. Toss the vegetables in enough oil (2-3 tablespoons) to coat them well. Spread them onto two small or one large roasting tray, lined with foil or parchment.
- 3. Roast the vegetables for 25-30 minutes, or until golden brown and sweet.
- 4. Transfer the vegetables to a high speed blender. Add the vegetable broth (start with 3 1/2 cups and add more as needed — I prefer a thick texture). Being careful (hot liquid expands and tends to spatter everywhere), blend the vegetables and broth up till totally smooth.
- If you prefer, you can steam the vegetables, rather than roasting them.
- 5. Transfer the soup to a medium sized pot and heat over a low flame. Add the kale and cook until it’s soft and wilted. Serve the soup, topping each bowl with coconut bacon as desired.
- Makes 2-4 servings