Chicken-Kale Soup with Roasted Pepper Puree Recipe

Nutty-flavored flaxseed oil, high in omega-3 fatty acids, is available in the refridgerated section of many health-food stores. If you can’t find it, substitute  with dark sesame oil. This recipe is from the book Fight Back with Food.

• 1 1/4 Ibs skinless, boneless chicken thighs, cut into 1-inch chunks
• 4 carrots, thinly sliced
• 3 large red onions, cut into 1/2-inch chunks
• 5 cloves garlic, minced, plus 1 whole clove garlic
• 2 Tbsp. finely chopped fresh ginger
• 1 tsp cayenne pepper
• 3/4 tsp sea salt
• 2 red bell peppers, cut lengthwise into flat pannels
• 1 Tbsp. hulled roasted pumpkin seeds
• 1 Tbsp. flaxseed oil
• 1/4 C orzo pasta (1 1/2 ounces)
• 8 C shredded kale

In a large stockpot, combine 4 cups of water, the chicken, carrots, onions, minced garlic, ginger, cayenne, and salt; bring to a boil over high heat. Reduce to simmer; partially cover and cook for 25 minutes. Meanwhile, preheat the broiler. Place the pepper pieces, skin-side up, on a broiler pan and broil 6 inches from heat for 10 minutes or until the skin is well charred. When cool enough to handle, peel the peppers and transfer them to a food processor along with the pumpkin seeds, flaxseed oil, and whole garlic clove; process until pureed. Add the orzo to the soup, and cook, uncovered, for 5 minutes. Stir in the kale and cook for 5 minutes or until the kale and orzo are tender. Serve the soup with the roasted pepper puree.

You can leave a response, or trackback from your own site.