Tofu Kale Soup with Kashi® Nugget Dumplings

Makes 10 servings.

Cooking time: 25 minutes (active), 40 minutes (total)

Ingredients

• 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 pepper

Dumplings

• 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

Directions

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.

Nutrition Facts

Serving size: 1 cup, Calories 288, Total Fat 5.3g, Saturated Fat 2.1g, Cholesterol 6mg, Sodium 660mg, Total Carbohydrates 49.6g, Dietary Fiber 5g, Sugars 1.3g, Protein 11.9g, Vitamin A 125%, Vitamin C 69%, Calcium 12%, Iron 21%