Cold Fighting Kale Soup

This Cold-Fighting Kale Soup is great for preventing colds or bouncing back from one – and it tastes great too. Featuring kale, quinoa and chickpeas, this soup can easily be vegetarian by using vegetable broth or water instead of chicken broth.

Barbara created this cold-fighting kale soup when she had a household fighting colds and incorporated as many cold-fighting ingredients as she could. Kale is high in vitamin C, which is known to shorten the duration of a cold.

Garlic and onions are two ingredients that are thought to have compounds (with the ability to dry out congested nasal passages and prevent mucous accumulation) that are similar to ingredients found in cold and flu remedies found at your local drugstore.

We know what you are thinking, “who wants a soup that fights mucous” but trust us, this soup tastes fantastic and is a great option for supper on a chilly day.

How to Make Cold-Fighting Kale Soup

Full recipe found at the bottom of this post.

Cook quinoa according to directions on package and set aside. Heat olive oil over medium heat in a large saucepan or stock pot. Add onions and garlic, saute until onions are translucent. Add kale and cover the pot. Steam for 3-4 minutes or until kale is slightly wilted. Add chicken broth or water, tomatoes, chickpeas and cooked quinoa. Simmer for 20 minutes. Season with salt and pepper to taste.

Print Recipe

Cold Fighting Kale Soup

This kale soup is perfect for those lousy weather days when you just need something warm and comforting.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: American

Keyword: cold-fighting kale soup

Servings: 4

Calories: 497kcal

Author: Barabara

Ingredients

• 1 cup quinoa uncooked*
• 2 Tablespoons Olive Oil
• 1 onion diced
• 5 cloves garlic minced
• 4 cups kale de-stemmed
• 1 quart chicken broth or water
• 14.5 ounces chipotle chopped tomatoes
• 15 ounces chickpeas
• 1 Tablespoon Mexican, southwest or fajita seasoning blend** Optional

Instructions

• Cook quinoa per instructions on the bag. Set aside.
• In a large saucepan or stock pot, heat olive oil over medium heat.
• Add onions and garlic, and sauté until onions are translucent.
• Add kale. Cover pot and steam for 3-4 minutes or until slightly wilted.
• Add chicken broth or water, tomatoes, chickpeas, and cooked quinoa.
• Simmer for 20 minutes or until time for dinner.
• Season with salt and pepper to taste.
• To turn up the taste factor, add a tablespoon of your favorite Mexican, southwest or fajita seasoning blend*.

Notes

*Read the package instructions for cooking quinoa. If it says to rinse, do not skip this step. It makes all the difference in yucky tasting quinoa or delicious quinoa.

**I used Tastefully Simple Fiesta Party seasoning around a tablespoon.

Nutrition

Calories: 497kcal | Carbohydrates: 73g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 1329mg | Fiber: 13g | Sugar: 9g | Vitamin A: 6842IU | Vitamin C: 95mg | Calcium: 227mg | Iron: 8mg