top of page

Kale Soup

by Dr. Coffee


A wonderful fall soup that can be eaten any time of the year. Quick and easy to make, the freeze-dried ingredients make the fresh taste available even when the items are out of season!

Prep Time: 20 min.

Cook Time: 1 hour 25 mins

Servings: 4-6 servings


2 oz.                         Olive Oil (EVOO or reg.)

½ c (2.8 oz)              Yellow onions, chopped 

1/3 c. (2.2 oz.)          Celery, chopped 

½ cup (2.4 oz.)         Carrots, chopped

4 lg cloved              Roasted Garlic

4 cups                      Chicken Stock (can substitute vegetable stock for vegetarian soup)

1 cup                        Water

0.45 oz.                     C2 Production Freeze-dried Kale

1 tsp.                         Sea Salt

To taste                    Crushed Red Pepper flakes and Black Pepper

2 oz.                          Brown Rice, raw

2-3 tsp.                     Apple Cider Vinegar (according to taste) 

Toppings                  C2 Production Freeze-dried Avocado (chunks), Croutons, Parmesan Cheese


  • In a Dutch oven, heat olive oil over medium-high heat. Add the onions and carrots, sauté for 5 minutes, stirring occasionally. 

  • Add the broth and water, stir. Remove some of the liquid to blend with the roasted garlic and return to the pot. Bring liquid to a boil.

  • Stir in kale and spices and reduce to medium-low, cover and simmer until kale is tender (approx. 30 - 40 minutes).

  • During the last 10 minutes stir in rice, return cover and cook until rice is tender (approx. 15-20 minutes).

  • Use an immersion blender (or a traditional blender) to puree the soup until chunky or smooth (your choice).

  • Stir in the vinegar until combined. Adjust seasonings. 

  • Serve, garnished with one or more toppings. Can be refrigerated in a sealed container up to 3 days.

bottom of page