As the week nears its end and we have discussed keeping our bodies healthy using whole foods, I thought it might be time to reveal my favourite soup recipe!!  This soup is packed with tonnes of dense nutrients, exactly what your body needs to heal those nasty bugs!  Kale, onion and garlic are just a few of the ingredients that give this soup its rich vitamin A, C, K  and Calcium claim to fame!  Lets not forget its rich antioxidant content as a powerful immune booster!  I have made this soup countless times and it’s a hit! Serve it as a starter with guests or as a meal with your families….you won’t be disappointed….Enjoy!!

Veggie Kale Soup

Serves: 8

2 tbsp extra virgin, (cold pressed) olive oil

1 Sweet onion, chopped

2 tbsp Chopped garlic

1 bunch of kale leaves, stemmed removed, leaves chopped

8 cups of filtered water

6 cubes vegetable bouillon

2 cups of diced tomato (try to avoid canned but it would be 15 ounce can if you choose)

6 white potato, diced

3/4 brick of extra firm tofu (or substitute 2 cups of cannelloni beans if preferred)

1 tbsp Italian seasoning

2 tbsp dried or fresh parsley

Sea salt and pepper to taste

(optional: shave some parmesan as garnish)

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, tofu or beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.