My friend just asked me what do I do with kale.  I love this simple soup: it is light and full of flavor and nutrients. Ginger, curry and kale are the key ingredients: everything else can be altered. This soup works well with lentils, sweet potatoes, chick peas and zucchinis.


1/2 pound fresh ginger root, grated with peel
7 cloves of garlic, finely chopped

6-8 cups of water
1 bunch of kale, rinsed, stalks thrown out and leaves  chopped
1 tbsp Curry powder
1 tbsp extra virgin olive oil
3 tbsp Braggs
1/2 block tofu, cubed

2 celery stalks, diced

1 cup carrots, grated

1/2 cup scallions, diced

optional: 1 cup of frozen edamame

2 medium potatoes, peeled and cubed

In a large soup pot, saute the garlic and ginger in the oil on medium heat.  Add 4 cups of water and (optional edamame and/or optional potatoes) and curry and bring to a boil. Add more water. Add kale and Braggs. Lower the flame, cover the pot and allow the kale to get softer. Add the carrots and the celery.  Stir in tofu.

Let the soup stand for an hour before serving.