Quinoa & Kale Curry Soup

Instructions

1. Prepare Aromatics and Vegetables

   3 min hands-on

   • Peel and thinly slice the shallots.
   • Cut larger tomatoes into bite-sized chunks; leave smaller tomatoes whole.

2. Sauté the Base

   2 min hands-on4 min waiting

   • Heat a deep saucepan over medium-high heat and add olive oil.
   • Add shallots and tomatoes, cooking until shallots soften and tomatoes break down.
   • Crush tomatoes with a spoon to release juices.

3. Incorporate Curry Flavor

   3 min hands-on

   • Add curry powder and stir to coat shallots and tomatoes.
   • Cook until spices are toasted and aromatic.

4. Prepare the Kale

   2 min hands-on

   • Strip kale leaves from stems and tear into bite-sized pieces.
   • Set aside for later use.

5. Build the Soup

   2 min hands-on5 min waiting

   • Add vegetable broth and water to the tomato mixture and bring to a boil.
   • Reduce heat to a simmer, then add quinoa and kale.
   • Stir to ensure even distribution and submersion.

6. Simmer Until Tender

   1 min hands-on15 min waiting

   • Simmer soup until quinoa is translucent and kale is tender, stirring occasionally.

7. Season and Brighten

   3 min hands-on

   • Remove from heat and add half of the basil leaves.
   • Gradually add lime juice to taste.
   • Season with tamari, black pepper, and salt to taste.

8. Serve and Garnish

   2 min hands-on

   • Ladle soup into bowls.
   • Garnish with remaining basil leaves and drizzle with olive oil.
   • Cooking tips:
   • For deeper tomato flavor, let the tomatoes caramelize slightly before smashing them.
   • Add the lime juice slowly and taste as you go to avoid overpowering the soup with acidity.
   • If the soup thickens too much during simmering, add small amounts of hot water to adjust the consistency.
   • For a silkier texture, you can blend a small portion of the soup and stir it back in.