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Spicy Kale Soup With Pepitas

1/2 cup raw pepitas
3 cups fairly tightly packed chopped kale
2 1/2 cups water
3 Tbsp. freshly squeezed lemon juice
1/4 cup apple juice
1/2 cup mashed avocado
1 Tbsp. peeled and minced fresh ginger
1 tsp. seeded and diced hot pepper
1 1/2 tsp. sea salt, or to taste
1/8 tsp. ground black pepper
Pinch cayenne pepper
1/4 tsp. chipotle chile powder or 1/2 tsp. chili powder (optional)
1 Tbsp. coconut or olive oil (optional)
2 tsp. wheat-free tamari or other soy sauce, or to taste (optional)
1 Tbsp. minced fresh cilantro
1/4 cup seeded and minced red bell pepper, for garnish

  • Place the pepitas in a small bowl with ample water to cover. Allow to sit for 15 minutes. Drain and rinse well.
  • Place in a strong blender with all the remaining ingredients, except the cilantro and red bell pepper, and blend until very creamy.
  • Transfer to a bowl, add the cilantro, and stir well. Top with the red bell pepper before serving.
Photo credit: Amy Green

Notes

Adapted from the book 'The 30 Minute Vegan Soup's On!' by Mark Reinfeld. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.

Servings: 4-6

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