Recipe: Moroccan Kale Soup

I invented this recipe after being inspired by a soup I inhaled at the Waverly Farmer’s Market, in Charles Village. (Well, to be honest, I was trying to duplicate a soup, and I think my version came out even better than what I had purchased). It’s a very quick and easy recipe, that is warming on a chilly day, healthy, flavorful and peppery (but not particularly ‘spicy’). This soup makes a great work lunch with a big hunk of bread, on the side.

A nice steaming bowl of Moroccan Kale Soup with a slice of cornbread

Kale, unlike most other greens, does not wilt much in liquid, and still retains quite a bit of its crispness in this recipe, even in the leftovers, days later. Kale is an underrated vegetable. This dark leafy green is an excellent source of fiber and vitamins A, C, and K. It also has quite a bit of calcium, iron, and protein in it as well.

One of the things I love about soup is that it is so darn easy to make! There are only three directions you need to make this soup: 1) Add all the ingredients to a large pot, 2) Bring to a boil, and 3) Lower heat and simmer 20 minutes, or until the squash and carrots are cooked through.

Moroccan Kale Soup

8 oz. chopped kale

1 zucchini, diced

1 yellow squash, diced

2 carrots, sliced

1 cup corn kernels

¼ cup sun dried tomatoes

1 quart vegetable broth

1 (14.5 oz.) can diced tomatoes, undrained

1 (15 oz) can chickpeas, rinsed and drained

2-3 teaspoons minced garlic

1 teaspoon cumin seeds, toasted (the toasting is optional, but recommended)

¾ teaspoon black pepper

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon turmeric

Pinch each of brown sugar and cayenne (add an extra pinch or two of brown sugar, for good measure, if you’d like)

NOTE: Be sure to use sun dried tomatoes that have not been packed in oil so that the soup does not become oily/greasy. This soup is also good with chopped potatoes, sweet potatoes, or even a diced jalapeno pepper.