Erewhon Kale Salad Made into Soup

LA’s fresh hot market, Erewhon has a famous Kale Salad that has created a lot of hype on the internet. This soup is inspired by that salad! Perfect for the end of winter, when you aren’t quite ready for a fresh spring salad. A must try meal packed with protein and flavor.

Recipe:

• 2 tablespoons olive oil

• 1 small onion, diced

• 1 clove minced garlic

• salt and black pepper to taste

• 1 pinch of red pepper flakes, optional

• 1 bunch kale, stems removed and kale torn into pieces

• 1 can cannellini beans, drained & rinsed.

• 4 cups chicken broth

• Diced avocado, pumpkin seeds and hemps seeds to garnish

• A squeeze of lemon juice.

Heat the olive oil over medium-high heat. Cook the onions until softened and translucent. Add the garlic and cook for another minute. Add the broth to the pot followed by the kale. Reduce the heat and simmer for about 20 minutes. Add the beans. Ladle some of the soup mixture into a blender and blend until smooth. Pour the blended mixture back into the soup and stir. Additional water can be added if the soup is too thick. Simmer for a few minutes and serve topped with diced avocado, pumpkin seeds and hemp seeds. Squeeze lemon juice over the bowls of soup and serve.