Kale Veggie Soup

Kale Veggie Soup

Table of Contents

Calories Per Serving: 185

Servings: 2


1 tsp. coconut oil
4 c. water
2 tsp. Simple Girl Dry Bouillon Base
15 baby carrots
1 clove garlic, minced
2 c. kale
⅔ c. frozen roasted corn
½ c. frozen shelled edamame
pink salt and pepper, to taste


  1. Melt coconut oil in large saucepan.
  2. Chop carrots and kale then place in saucepan along with garlic.
  3. Cook until kale wilts and carrots begin to soften.
  4. Add water, bouillon, corn, and edamame and bring to a boil.
  5. Reduce to simmer, cover, and cook for 15 minutes.
  6. Season with salt and pepper, to taste. 

Leave a Reply

Your email address will not be published.

Prime Day Deals!!!

Don’t miss out on these exclusive deals only for Amazon Prime Members.