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News from OHC

Wednesday
Feb182015

Carrot Kale & Thyme Soup

It is so cold outside, I think most of the country has some frigid temps! Make a healthy pot of soup that you can have for lunch all week or serve for dinner with some good crusty bread!

If you don't have Thyme, substitute another herb of your choice. The vitamins and anti-oxidants from the indgredients will keep you healthy and strong.

Be well & enjoy,

Tamara

Carrot Kale & Thyme Soup

Ingredients

2 Tbsp olive oil

2 lbs. carrots, sliced

1 onion, chopped

2 cloves garlic, minced

1 rutabaga, diced

2 Tbsp fresh organic Thyme, chopped

6 cup kale, chopped

Pinch salt and pepper

4 cups vegetable stock

2 cups water

½ cup 2% plain Greek yogurt

Directions

In a large pot, heat olive oil over medium high heat. Add carrots and onion. Cook for five minutes, stirring occasionally. Add garlic and cook 1 minute. Add rutabaga, Thyme kale, salt, pepper, stock and water. Stir to blend. Bring to a slight boil. Reduce heat, cover and simmer 45 minutes. Place soup in bowl and top with a dollop of yogurt.

Serves 4-6 

Comforting, healthy delicious soup. Add cooked pasta for a heartier soup.