Kale and Tomato Soup Recipe | Soup Recipes | PBS Food

Kale and Tomato Soup

Recipe courtesy of The Victory Garden’s Edible Feast

by Chef Michel Nischan

This kale and tomato soup recipe is a hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes.

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    Ingredients

  • 3 medium tomatoes (cut in half seeded, and diced)
  • 3 cloves fresh garlic (cloves peeled and thinly sliced)
  • 1 red barrel onion (peeled and diced)
  • 2 cups chopped kale (cut into bite-sized pieces)
  • 2 cups chopped collards (cut into bite-sized pieces)
  • 2 cups chopped mustard (cut into bite-sized pieces)
  • 3 tablespoons grapeseed oil
  • 1 1/2 quarts vegetable stock
  • Sea or kosher salt
  • Fresh milled pepper

    Directions

  1. Heat grapeseed oil in a soup or sauce pot over medium heat.
  2. Add sliced garlic and "fry" until golden.
  3. Add onions to pot and cook until softened, about 5 minutes.
  4. Add chopped greens and sauté until wilted.
  5. Add vegetable stock, tomatoes, and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes.

Tips/Techniques

This segment appears in show #3205.

Recipe courtesy of Michel Nischan

© 2007 Michel Nischan

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