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.

No additional tips available.

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

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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.

Kale Shorba with Cucumber Raita Swirl

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