Spicy Kale Soup With Pepitas

3.8 (4 reviews)

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

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.

Rated 3.8/5 based on 4 reviews

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