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spicy kale, pea and macaroni soup

I was on the road tons in November and as much as I love to travel, there is always a problem with travelling this time of year, the odds of getting ill are very very high - constant change in temperatures, environment and it doesn't help that my allergies are constantly having a party. After one of my trips, I got insanely sick - stuffed noses, arching body - you know how it goes. All of that made me miss the christening of my bestie's first baby and I had to seat for an exam later that week - so I had to nip this whole aching, scratching, sneezing thing in the bud quickly - spicy kale, pea and macaroni soup to the rescue.

The spiciness of the soup cleared up the stuffiness real quick, throw in some rest and I was feeling better in no time. Now about the recipe, I used unshelled edamame in the soup (because that's all I had at home), but shelled edamame works better. If you use shelled edamame, you will need 1 cup, also the shallots are highly recommended, there is a flavoring that comes from shallots that cannot be replicated. 

Oh - how can I forget the fontina toasties (just a fancy name for grilled cheese). The gooey cheese sandwich paired with the spicy soup is perfection. For the bread I used saaa wheat organic bread (a goodie I picked up during my trip East), but you can use any bread you have available.

What you need

For the soup (serves 3)

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup diced onion 
  • 1 jalepeno, diced
  • 1 clove shallot, diced
  • 2 cloves of garlic, diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flake
  • 3 tablespoons tomato paste
  • 2 cups kale
  • 1/2 cup frozen peas
  • 1 cup edamame
  • 3 cups chicken stock
  • 4 teaspoon hot sauce

For the Fontina Toasties

  • 2 slices of bread
  • knob of butter
  • 1/2 cup fontina cheese

How to

Spicy Kale, Pea and Macaroni Soup

Heat a large pot over medium heat, add the olive oil and butter. Once butter is melted, add the onion and stir till onion is coated. Cook until on onion is softened (about 5 minutes). Stir in jalepeno, garlic, shallot, paprika, salt, red pepper flakes and tomato paste. Cook for another 5 minutes.

Stir in the peas and edamame, cook for 3 minutes, then stir in the kale, continue stiring until the kale is wilted. Add in the stock and bring to a boil. Add in the macaroni and cook for 8 to 10 minutes. Stir in the hot sauce and let it cook for a minute or two. Serve with fontina toasties on top.  

Whole Wheat Fontina Toasties

Butter each side of each slice of bread. On the non-buttered side, pile on the grated fontina cheese - I used about a 1/2 cup of the grated fontina (use as much as you want). Place the other non-buttered side onto of the cheese, leaving the buttered side face up.

Place the sandwich in a panover medium-high heat and fry until golden brown, then flip and fry the other side, about 5 minutes on each side. The cheese should be fully melted by now. If not, turn the heat down and cook until the cheese starts to ooze out of the sandwich. 

Serves 3/ 30 minutes