Go Back
Print Recipe
No ratings yet

Spicy Kale Soup with Pepitas

This raw soup is perfect for hot summer days, and when you crave something more than a salad. 
Course: Soup
Keyword: avocado, chicken mushroom soup, kale, pepitas, spicy, vegetarian
Author: Recipe courtesy of Soups On! Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef 

Ingredients

  • 1/2 cups raw pepitas
  • 3 cups chopped kale, fairly tightly packed
  • 1 1/2 cups water
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup apple juice
  • 1/2 cup mashed avocado
  • 1 tablespoon peeled and minced ginger
  • 1 teaspoon seeded and diced hot pepper
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/8 teaspoon ground black pepper
  • Pinch cayenne pepper
  • 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chile powder, optional
  • 1 tablespoon coconut oil or olive oil, optional
  • 1 tablespoon minced cilantro
  • 1/4 cup minced red bell pepper

Instructions

  • Place the pepitas in a small bowl with ample water to cover. Allow to sit for 15 minutes. Drain and rinse well.
  • Place in a strong blender with all of the remaining ingredients except the cilantro, and red bell pepper, and blend until very creamy.
  • Transfer to a bowl, add the cilantro and stir well. Top with red bell pepper before serving.

Notes

  • Add 2 teaspoon peeled and minced fresh turmeric.
  • Replace all or some of the kale with other greens such as spinach, chard, or arugula. Replace the cilantro with basil or 2 teaspoons minced fresh dill.
  • Add 1 teaspoon each of curry powder or ground cumin.