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Makes 10 servings, 1 cup (250 mL) each
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Substitute smoked paprika or ground cumin for the paprika.
You're sure to savour the blend of flavours in this delicious soup. As a bonus, the carrots provide an excellent source of vitamin A and the kale an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
good taste and easy to make, winter coming so will make some of this in my collection of soups.
This was a really nice soup! I substituted vegetable broth for the chicken broth so my vegetarian son could eat it as well and it was very tasty. Not the greatest once a day had passed and it was reheated though - the kale got too mushy by then.
This soup was really great. I didn't have the salad dressing, but used equal amounts veg oil and balsamic vinegar instead. I also added some other vegetables I had on hand - peas & zucchini, and a cup of leftover chick peas.
I wouldn't call it "spicy" but the balsamic vinegar gave it great flavour.
We served with whole wheat buttered rolls and the whole family was happy, with enough left over for lunch tomorrow!