Mmmm. Kale and Scallop Soup for One

by Andrea D’Amore and Leslie Brand, Contributor to Healing Recipes on All Things Healing
[adapted from bon appetit]

This recipe combines two of my favorite things; soup and kale. First, I will always eat soup! To me, it’s another food group, and when made with fresh herbs spices, shallots and garlic as this one is provides the body with anti-microbial and anti-inflammatory benefits. Also, another benefit of hot foods, like soup, is that they speed up your metabolism. Putting something hotter than your natural body temperature into your body requires energy to cool it down. This does not mean however, that you should start eating everything super hot because you will destroy the nutritional integrity of a lot of vegetables. Actually, I usually choose to throw my leafy vegetables such as kale and spinach in at the end of cooking, both to preserve their vitamin content and their texture (something about the texture of wilted greens isn’t happy). Plus who would want to ruin the nutritional powerhouse that the king (or queen, if you prefer) of greens has to offer. Eaten on a regular basis kale provides the body with a diverse spectrum of vitamins and nutrients especially vitamins K, A and C and when combined with the cauliflower, another cruciferous vegetable, has the power to really protect against cancer, especially bladder, breast, colon, ovary and prostate.

Kale and Scallop Soup

1 T extra virgin olive oil
1/4 c shallots, chopped
1 clove garlic, minced
1 c vegetable broth
2 T coconut milk or organic cream
1/2 c cauliflower florets, chopped
2 c kale, coarsely chopped
~4 oz sea scallops, halved horizontally
a few basil leaves
sea salt and pepper to taste

1) Heat oil in small saucepan over medium low heat. Add shallots and sauté about 7 minutes, until soft and lightly browned. Add garlic, sauté another minute.
2) Stir in vegetable broth, coconut milk or cream, cauliflower, and kale. Simmer, covered, until kale is bright green and slightly wilted [about 3 minutes].
3) Add scallops. Simmer uncovered about 2 minutes, until opaque in center.
4) Stir in basil, salt, and pepper. Serve immediately.

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Holly W.
Holly Windle3 years ago

Seems odd to make a one-serving soup. Even if re-heating harms the texture and nutrition a bit, I prefer to be able to save time on food prep.

Karen G.
karen Garnett3 years ago

This sounds great, but I would have appreciated the nutrition content. When I save to my recipe folder, I try to include it. Thanks

Cindy Roche
Cindy Roche3 years ago

This sounds really good. Have to try it!

May Howie
may Howie3 years ago


Elisabeth T.
Elisabeth T.3 years ago

Thanks for the great recipe..

Deborah L.
Deborah L.3 years ago

This sounds Yummers! Can't wait to try!

K s Goh
KS Goh3 years ago

Thanks for the article.

Leena K.
Leena K.3 years ago

I certainly try this, it sounds so good....thanks!

gary c.
Gary C.3 years ago

Will be trying this recipe for sure , looks like a good tastey dish...Thankyou...

Joe Shults
Joe Shults3 years ago