Health Tips | Dr. Tina Marcantel, RN, NMD

Kale and Butternut Soup

published by Dr. Marcantel on January 29th, 2013 Print this page No Comments

Kale and butternut squash soup is packed with protein and vitamins and contains anti-inflammatory properties. A delicious way to do your body a favor!

Kale is low in saturated fat and very low in cholesterol. It’s also a good source of protein, vitamin E, thiamin, riboflavin, folate, iron and magnesium, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. Kale also contains omega-3 fatty acids that help lower inflammation in the body.

Butternut squash is low in calories and high in vitamins and nutrients. This vegetable adds a rich, creamy texture to soups.

Kale and Butternut Soup

Dr Marcantel's Kale and Butternut Soup4 cups kale, chopped with ribs removed
4 diced carrots
2 cups peeled butternut squash cut in ½ inch cubes. (I buy mine already chopped at the grocery store)
1 large onion, diced
4 cups water
1 32 ounce package of low sodium, fat-free chicken broth
1 packet of dry ranch dressing
3 cans of chickpeas (garbanzo beans), pureed
salt

Pour water and broth in large pot and bring to a boil. Add ranch dressing, onions, carrots, and squash. Cook for 15 minutes. Add chickpeas and kale. Simmer for 30 minutes. Salt to taste.

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