Today's post is brought to you by the letter "K" or rather a vegetable that begins with the letter "K".....have you guessed what it is boys and girls? Kale!!! That's right, that wonderful, beautiful and tasty leafy green vegetable that should be on your dinner table everyday (in my humble opinion).
per 130 grams, 1 cup steamed
Vitamin A: 354% RDA
Vitamin K: 1328% RDA
Vitamin E: 6% RDA
Vitamin C: 89% RDA
calcium: 9% RDA
iron: 6% RDA
- Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
- 1 Tablespoon canola oil
- 2 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 1 rib celery, chopped
- 1 red bell pepper, chopped
- 2 large potatoes, peeled and chopped
- 1 sprig fresh thyme, minced
- 3/4 teaspoon ground turmeric
- 1 medium tomato, chopped
- 5 cups vegetable broth or water
- 1 cup fresh or frozen corn kernels
- 3 cups stemmed and chopped kale leaves
- Salt and ground white pepper, to taste
- Cayenne pepper, to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon tepid water
- 1/2 cup chopped fresh parsley
Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.
To Thicken the soup: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.