Not a lot of people like kale. I am not one of those people. That’s probably why I have two versions to this soup. The paleo version as well as the vegan version. The one I choose to eat is dependent upon how my body feels in the moment. Because that’s what a health journey is suppose to be, creating a positive bond between body and mind.
Bone Broth Kale Soup
Serving Size 2-3
Prep Time 5-10 minutes
Cook Time 15-20 minutes
- 32 oz Bone Broth
- 1 Bundles of Kale (I use Lacinato/Dinosaur Kale)
- 1/2 Cup Uncured Bacon, Chopped
- 1/2 TBL Grass Fed Butter
- 1-2 Cloves of Garlic, Minced
- Sea Salt (I use Celtic Sea Salt)
- Half an Avocado, Sliced (Optional)
Wash and tear up kale into smaller pieces, about 1-inch pieces. They don’t need to be too small, as they will wilt when you cook them. You can always remove the stems but I prefer eating them as well.
Cook uncured bacon in large pot. Remove and set aside on a plate lined with paper towels to absorb excess oil. Heat butter in the same pot on low to med heat. Once melted, add garlic. Stir until slightly cooked or garlic becomes fragrant. Next, add the kale and mix in until slightly wilted. Cover for about 2 – 3 minutes. Add your bone broth and bring to a boil. Reduce heat to medium low and cover. Allow soup to simmer to bring flavors together. About 6-8 minutes. Season with salt and pepper to taste.
Add your soup to a bowl. Top with avocado and bacon. Enjoy!
If you’d prefer this vegan style, use vegetable stock instead of bone broth and replace the butter with extra virgin olive oil. Add ingredients you like and make this your own!