Kale Shorba with Cucumber Raita Swirl Recipe

Name: Kale Shorba with Cucumber Raita Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. canola oil or butter; 1 8-oz. bunch kale, stems removed, leaves and stems chopped separately; 1 medium potato, peeled and thinly sliced; 2 Tbs. peeled and sliced fresh ginger; 2 cloves garlic, minced (2 tsp.); 2 jalapeno chiles, seeded and chopped; 1 tsp. ground coriander; 1/2 tsp. ground turmeric; 4 cups low-sodium vegetable broth; 3/4 cup tomato puree; 1 cup fat-free Greek yogurt or nondairy plain yogurt; 1/2 cup diced cucumber; 1 tsp. ground cumin; ⅛ tsp. salt

Servings: persons

1 Tbs. canola oil or butter
1 8-oz. bunch kale, stems removed, leaves and stems chopped separately
1 medium potato, peeled and thinly sliced
2 Tbs. peeled and sliced fresh ginger
2 cloves garlic, minced (2 tsp.)
2 jalapeno chiles, seeded and chopped
1 tsp. ground coriander
1/2 tsp. ground turmeric
4 cups low-sodium vegetable broth
3/4 cup tomato puree
1 cup fat-free Greek yogurt or nondairy plain yogurt
1/2 cup diced cucumber
1 tsp. ground cumin
⅛ tsp. salt

1
To make Shorba: Heat oil in large pot over medium heat.
2
Add kale stems, potato, ginger, garlic, jalapenos, coriander, and turmeric, and saute 2 minutes.
3
Add broth, cover, and bring to a boil.
4
Simmer 10 minutes, then add kale leaves.
5
Cover, and simmer 20 minutes more, or until potatoes and kale are tender.
6
Stir in tomato puree, and season with salt and pepper, if desired.
7
Blend mixture in batches in blender or food processor until very smooth.
8
To make Raita: stir together yogurt, cucumber, cumin, and salt in bowl.
9
Swirl 3 Tbs.
10
Raita into each bowl of Shorba.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. canola oil or butter, 1 8-oz. bunch kale, stems removed, leaves and stems chopped separately, 1 medium potato, peeled and thinly sliced, 2 Tbs. peeled and sliced fresh ginger, and more.

Yes, Kale Shorba with Cucumber Raita Swirl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale Shorba with Cucumber Raita Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions