May 292018

Serves: 2

Ingredients :

  • Whole ripe tomatoes (two – medium sized)
  • Vegetable/Chicken broth (24-32 ozs/3-4 cups)
  • Kale leaves (two large leaves)
  • Dried basil (two pinches)
  • Dried thyme (two-three pinches)
  • Fresh garlic (two cloves)
  • Fresh key lime (optional)
  • Salt (to taste)

Recipe:

  • Cut the tomatoes into two halves and sprinkle some thyme and basil over them. Now cover a baking tray with aluminum foil and spray some pan-spray to cover the foil surface evenly. Now roast the tomatoes in a preheated oven at 350°F for around 10-15 minutes (until the skin of the tomatoes just start to roast)
  • Chop some fresh garlic cloves and with the tip of your knife tear the kale leaves from the two sides of the central stem.
  • Saute the chopped/minced garlic in a pot coated with oil spray and add the half of the roasted tomatoes, followed by the broth and salt. Cover the pot and let it simmer for about 8-10 minutes.
  • Now, turn off the burner and place the remaining tomatoes and Kale leaves in the pot and cover it again. Leave the pot covered for 5 minutes, to allow the kale leaves to soften a little bit and still retain their nutritional values.
  • Serve with whole wheat bread/ rye bread/multigrain bread. Avoid butter to avoid trans saturated fats, if you really want to lose some weight.

Pro tip:

When you saute garlic, you may also saute some broccoli and celery, to add bulk to the soup. However, for bulking it up, I would add quinoa – a rich source of dietary fiber – at dinner time and couscous- at lunchtime (avoiding carbohydrates for dinner is a very good idea, as our metabolic rates are lowest at night times.)

Tomato Kale Soup

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