Garlic and Kale Soup

    Garlic and Kale Soup

Loaded with anti-oxidants and liver-healthy goodness, this delicious soup is not only incredibly yummy, but is also great for your body and well-being. While both Kale and Garlic have astounding benefits for your cardiovascular system, Shitake Mushrooms contain an amino acid called eritadenine which helps your liver to speed up the processing of cholesterol, and wheat berries are high in fiber! All perfect ingredients to help combat the upcoming flu season, in one delicious bowl!
  • ½ cup wheat berries
  • 2 Tbs. olive oil
  • 3.5 oz. shiitake mushrooms stemmed and thinly sliced (1 cup)
  • 10 cloves garlic, peeled and thinly sliced
  • ¼ cup brown rice vinegar
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale (10 oz.), stemmed and coarsely chopped
1. Soak wheat berries in large bowl of cold water overnight.
2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
3. Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired.

Recipe and Image Courtesy of


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