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

1. Saute the vegetables and garlic in large saucepan over medium heat for 5 minutes.
2. Add in the bay leaf, and saute for another 5 minutes, until onions are golden in color.
3. Add in tomato juice, water, and wine.
4. Let the juice simmer for several minutes.
5. Add in the seasonings, and continue to cook until all the vegetables are softened.
6. Remove pan from heat, and let cool.
7. Remove bay leaf.
8. Add the soup to a vita mix or blender, and blend until smooth.
9. I like to add 1/4 cup of Greek yogurt to the end, as it adds a nice creamy flavor.
10. 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:

1. Preheat oven to 425 degrees, 218 Celsius.
2. In a medium size bowl, mix all ingredients together, until combined.
3. Lightly grease 6 cup muffin tin.
4. Fill each tin with batter.
5. Bake for 18 minutes, or until golden brown.
6. Remove from oven, and let cool.
7. I like to add a drizzle of honey over my muffins.