Warm up on cold days with a simple soup that effortlessly balances a host of flavors and textures: hearty kale, fragrant ginger, 7 whole grain dumplings, salty soy sauce, and silky tofu.
Makes 10 servings
Cooking time: 25 minutes (active), 40 minutes (total)
1 tablespoon extra virgin olive oil
½ cup minced organic onion
1 clove minced organic garlic
1 tablespoon minced fresh ginger
1 diced organic carrot
5 cups chopped organic kale
5 cups organic vegetable broth
8 ounces firm organic tofu, diced into small ¼-inch pieces
2 tablespoons naturally brewed, low sodium soy sauce
¼ teaspoon kosher salt
¼ teaspoon black pepperDumplings
1 cup Kashi® 7 Whole Grain Nuggets cereal
½ cup whole wheat pastry flour
½ cup whole wheat flour
2 tablespoons cold organic butter
3-4 tablespoons ice cold water)
1. In a stockpot over medium high heat, add olive oil, onion, garlic, ginger and carrot. Stir and cook for about 1 minute, sprinkling with salt and pepper. Add kale, broth, tofu and soy sauce. Bring to a simmer and cook 35 minutes until kale is tender.
2. Use a blender or food processor to reduce Kashi® 7 Whole Grain Nuggets to a coarse powder; pour into a medium mixing bowl.
3. In mixing bowl, add both flours; cut in cold butter. Add water, 1 tablespoon at a time, stirring until dough forms. Spread dough on floured work surface and kneed for a few seconds. Wrap in plastic and place in refrigerator to chill for 10 minutes. When cool, remove dough from plastic wrap and roll out until dough is 1/4-inch thick. Cut into strips about 1 inch wide.
4. Drop dough strips into soup and simmer for an additional 25 minutes, until dumplings are firm. Adjust seasoning with salt and pepper, if needed.