Last soup of my October Soup Challenge: 1 Soup a Day for 1 Week (check out my previous soups here).

Tonight’s soup is going to be a light and simple one. It’s Sunday, we didn’t go to the gym, and we just want to chill out and get ready for the beginning of a new week. Moreover, as we just found some amazing baby carrots, kale and Swiss chard at our local Farmers Market, I couldn’t imagine my soup to be made with any other ingredients than these.

Ingredients

5-6 Carrots (or more, if you’re using Baby Carrots)

2 Green Spring Onions

2 large Swiss Chard Leaves (chopped)

2 cups Kale (chopped)

Himalayan Salt

2 cups Fresh, Filtered Water

Optional: Fresh Ginger

Cooking Method

Peel and chop carrots and spring onions and place in a large pot. Cover with water, add salt and ginger (if you’re using it), place a lid and bring to a boil.

Rinse and chop kale and chard and throw them in your pot, as soon as the water starts to boil. Reduce heat to minimum and simmer until veggies are tender. Blend into a cream and adjust salt (and pepper, if you want).

Serve warm and garnish with fresh rocket and some nutritional yeast to hit your daily B12 vitamin intake (I always use this one)!

I’m going to have mine with some baked tempeh.