Kale Soup with Echinacea

Kale Soup with Echinacea
Kale Soup with Echinacea
Grünkohlsuppe mit Echinacea

Kale Soup with Echinacea

Servings 3 servings


  • 1 large yellow onion
  • 5 cloves garlic
  • 2 cm ginger piece
  • 3 tbsp extra virgin olive oil
  • 4 tsp coriander
  • 1 tsp cayenne pepper
  • 1/2 piece turmeric
  • 1/2 cup water
  • 2 cups kale
  • 3 stalks celery
  • 1 can cannellini beans
  • 40 drops of Echinacea extract
  • salt and pepper to taste


  • Peel onion, ginger, and garlic cloves.
  • Then roughly chop up the onion, ginger, and garlic. All the ingredients are going to be blended so these do not have to be finely diced.
  • Add the olive oil to a pan and add in the chopped yellow onion. Saute for about 5 minutes, stirring so it does not burn.
  • Then add in the chopped ginger and garlic and saute another 5 minutes, stirring often.
  • Wash and chop up the celery. Also, remove the kale from the thick stems.
  • Add the celery to the sauteing onion, ginger, and garlic and saute for about 3 minutes.
  • Drain the beans and rinse them well in a colander.
  • Add the beans, coriander, turmeric, and cayenne to the pan and stir well to incorporate.
  • Then add in the kale and cover the pan. Leave covered for about 3 more minutes or until kale begins to wilt.
  • Remove the pan from heat and add all the contents to a blender.
  • Add the water (or vegetable stock or coconut milk or a combination) into the blender too.
  • Blend until smooth.
  • Add in the echinacea and blend for a quick second or two, again.
  • Season with salt and pepper.
  • Serve warm with toppings of your choice.
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