Breakfast & Brunch, Soups Raspberry Rice Muffins & Kale Vegetable Soup February 25, 2014 Happy Tuesday folks! Today I was exploring the flavors of kale once again. If you have been following my posts lately, I have been making new kale soup recipes. Below you will find two new recipes from Kouzounas Kitchen to you. Enjoy~ Kale Vegetable Soup Recipe Ingredients: 2 cups of kale 3 tablespoons olive oil 3 cloves garlic 1 stick celery 2 carrots 1 cup of tomato juice 1 onion diced 2 leeks 1.5 cups water 2 tsp vegetable stock powder 1/4 cup white wine 1 bay leaf 1 pinch oregano 1 pinch cumin 1 teaspoon salt 1/2 tsp black pepper Saute the vegetables and garlic in large saucepan over medium heat for 5 minutes. Add in the bay leaf, and saute for another 5 minutes, until onions are golden in color. Add in tomato juice, water, and wine. Let the juice simmer for several minutes. Add in the seasonings, and continue to cook until all the vegetables are softened. Remove pan from heat, and let cool. Remove bay leaf. Add the soup to a vita mix or blender, and blend until smooth. I like to add 1/4 cup of Greek yogurt to the end, as it adds a nice creamy flavor. Make sure you taste the soup, as it might need a bit more seasoning. Raspberry Rice Muffins Ingredients: 1 egg 1/2 cup liquid (I use coconut milk, or orange juice.) 1/4 cup Greek yogurt 2 tablespoons sugar 2 tablespoons canola oil 1 cup White Rice Flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons of almonds, chopped 1 teaspoon raspberry flavoring Directions: Preheat oven to 425 degrees, 218 Celsius. In a medium size bowl, mix all ingredients together, until combined. Lightly grease 6 cup muffin tin. Fill each tin with batter. Bake for 18 minutes, or until golden brown. Remove from oven, and let cool. I like to add a drizzle of honey over my muffins. Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous Traditional Greek Recipe: Skordalia Newer Plant-based, olive oil diet also has health benefits for prostate cancer survivors You May Also Like Fluffy Pancakes June 7, 2017 Banana Hemp Seed Smoothie Recipe January 8, 2016 Boyfriend Smoothie May 5, 2017 6 Comments katinavaselopulos February 25, 2014 at 6:34 pm Reply Kale soup! Very interesting, Krystina! I’ll have to try it. As a rule, I eat kale in salads, accompanied with fresh and dried fruit, cheese and nuts. Loading... Kouzounas Kitchen February 26, 2014 at 4:59 pm Reply Hi Katina, I always ate kale in salad, but decided to expand with some new recipes. Yes please, try it out and let me know your thoughts. Thx. Loading... EBotziou February 26, 2014 at 12:05 am Reply Pass me the muffins please! 🙂 Loading... Kouzounas Kitchen February 26, 2014 at 4:58 pm Reply Lol sending you some muffin love koukla lol. 🙂 Loading... celestedimilla February 27, 2014 at 7:29 pm Reply That kale soup looks delish!!! 🙂 Loading... Kouzounas Kitchen February 27, 2014 at 7:30 pm Reply Hi Celeste, Thank you much. 🙂 🙂 Loading... Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.