I read something awful the other day.
Someone was pleading on social media that the kale trend come to an end.
No kale? I shudder to think of a week without it.
Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.
Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.
If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.
This recipe to the rescue!
Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.
Kale and Pistachio Soup Recipe
Makes: 4 to 6 servings
½ cup shelled, roasted pistachios
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
4 cups packed chopped kale leaves
6 cups no-salt-added/low sodium vegetable stock
Juice of 1 lemon
¼ cup shredded Parmesan cheese
1 tsp salt + ¼ to ½ tsp to taste
¼ tsp ground black pepper
Place the pistachios in a small dish and add about ¾ cup water. Let soak for 15 minutes.
Heat the olive oil over medium-high in a medium soup pot. Add the garlic and onions. Cook for 7-10 minutes, until the onion begins to soften. Add the kale and cook for 1 to 2 more minutes.
Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the lemon juice.
Remove the soup from the heat. Transfer the soup to a blender (work in batches) and add the drained pistachios. Puree until all ingredients are combined and the kale and nuts are chopped fine. Return the soup to the warm pot. You can also complete this step in the soup pot with an immersion blender.
Stir in the cheese, 1 teaspoon of salt and the black pepper. Stocks can vary by sodium level, so add the remaining ¼ to ½ teaspoon of salt to your taste preferences. Serve warm.