Butternut squash, kale soup with chicken, and sprouted tofu
Butternut squash, kale soup with chicken, and sprouted tofu is a delicious and nutritious dish that combines the sweetness of butternut squash with the hearty flavor of kale, chicken, and protein-rich sprouted tofu. It's a comforting and satisfying soup that is perfect for a cozy meal on a chilly day.
Ingredients
- 1 small butternut squash peeled and cubed
- 1 bunch kale stems removed and chopped
- 1 lb chicken breast diced
- 1 package sprouted tofu cubed
- 1 onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth or vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
- Add the diced chicken and cook until browned on all sides.
- Add the butternut squash and cook for a few minutes until slightly softened.
- Pour in the chicken or vegetable broth and bring to a simmer. Add the dried thyme, salt, and pepper.
- Let the soup simmer for about 20 minutes, or until the butternut squash is tender.
- Add the chopped kale and sprouted tofu and cook for another 5 minutes until the kale is wilted and the tofu is heated through.
- Taste and adjust seasoning as needed.
- Serve the soup hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 344kcal (17%)Carbohydrates: 31g (10%)Protein: 38g (76%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mg (27%)Sodium: 1470mg (64%)Potassium: 1307mg (37%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 23229IU (465%)Vitamin C: 74mg (90%)Calcium: 331mg (33%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
