Rich and savory soup with that Mexican spicy touch. Quick and easy It is filled with fresh vegetables and is a great low calorie, low carb option and perfect for a rainy afternoon.
I love Mexican food. The colors the flavors and the spice. It is one the most flexible cuisines and truthfully very easy to veganize. It holds a personal significance since my second cooking job was in a Mexican restaurant and it was some of the most fun I had in the kitchen. This recipe is inspired by that period of my career.
Tomatoes bring such a great depth of flavor to soups and allow other ingredients to shine trough their sweetness and acidity combination. With a great vegetable broth (made in advance) as a base, the layers of flavor you can discover in this soup will surprise you and hook you.
Soups are not my favorite but every now and then i go on a soup binge. This soup features Kale which is is a nutrition superstar due to the amounts of vitamins A, K, B6 and C, on top of other minerals that position it firmly in the spotlight of our plant-based diet.
Kale which is rich on vitamins A, K, B6 and C, also contains calcium, potassium, copper and manganese. One cup of raw kale has just 33 calories and only 7 grams of carbohydrate. Making this recipe a very low carb, calorie vegetable
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- if you like things spicy, feel free to add more red peppers flakes or my favorite actual fresh chile habanero use one seeded and chop it.
- I like to use homemade vegetable broth, but you can use vegetable stock powder or veggie bouillon cubes dissolved in 6 cups of hot water.
- I use cherry tomatoes because of their sweetness to balance the spiciness but you can use your favorite tomatoes of course other tomatoes being bigger change the amount on the recipe.
- A good practice is to prepare your own vegetable broth using leftovers of vegetables you have used on your daily cooking. Learn how here.
- Do not cover the cooking pot after boiling the reduction of the liquid will concentrate more flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze it by cooling it completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To re-heat, bring to room temperature in the fridge and heat in a pot or in a microwave safe bowl.
- Serve hot pouring it on your favorite soup bowl make sure to get a good helping of vegetables in the center.
- Cut a few fresh chives and sprinkle them on top to garnish it.
- Take it to another level by adding tortilla strips or shredded vegan cheese on top, and/or serve with a multigrain avocado toast.
Mexican Kale and Tomato Soup
- Large pot
- Chopping board
- Cheese grater
- Saute pan
- Wooden spoon or spatula
- 6-8 cherry ripe tomatoes (diced)
- 2 celery stalks (chopped)
- 2 garlic cloves (peeled and minced)
- 1 tsp red pepper flakes
- 1 red onion (peeled and chopped)
- 1 carrot (grated)
- 6 cups vegetable broth
- 2 cups kale leaves (chopped)
- ½ cup brown rice
- 2 tbsp olive oil
- 1-2 tbsp chives (chopped)
- 1 tsp lime juice (1/2 lime squeezed)
- 1 tbsp cilantro chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp sea salt
- Heat the oil in the saute pan. Add onions, garlic, celery, carrots and chili flakes. Saute on medium high heat for 8-10 minutes, stirring regularly with a wooden spoon or spatula.
- Add tomatoes, cilantro, squeeze the lime and cook for another 10 minutes.
- Next, transfer the vegetables into a large pot. Add vegetable broth, kale, brown rice, spices and salt. Bring the contents to boil, then reduce the heat to medium and cook for 10-13 minutes or until the rice is ready.
- Before serving, sprinkle some chopped chives on top and enjoy!