I made the soup exactly per instructions using vegetable broth and kale and was rather disappointed with the bland taste of it. So i added more beans and 250 gr mushrooms (slightly fried first) and an extra teaspoon of organic veggy stock powder and then the soup finally got some rich flavour. Substituting spinach for kale was a very bad idea as kale stays hard even boiled while spinach would be very tender and juicy even after cooking. So i basically removed kale from the soup as much as it was possible. I then added a teaspoon of sour cream in each plate when serving and loved this version of the recipe much more. I think roasted kale would be a lovely addition sprinkled on top (could even be mixed with parmesan for baking).
Mmmmmm....tasty, simple and healthy. Winner! Thanks for sharing the keeper recipe.
Terrific, easy and yummy!