Rich in taste and nutrition, this soup is a “feel good” food. Serve with grilled cheese on sourdough bread and your family will keep asking for more!
1/2 c. olive oil
1/4 c. flour
1 tsp. raw sugar
1/4 tsp. sea salt
1/2 tsp. Hungarian paprika
15 oz. tomato sauce (or your favorite spaghetti sauce)
4 c. water (or unsalted vegetable broth)
4 c. chopped fresh kale
4-5 cloves fresh garlic, chopped
Pinch of black pepper
3/4 lb. ready-to- eat-skinless, boneless smoked salmon (or chicken), chopped
Directions: Preheat olive oil in med. heat, adding flour, raw sugar and sea salt. Allow to cook about 1 minute before adding paprika. Cool paprika for an additional minute before adding tomato sauce and 1 c. of water (or unsalted broth). As flour thickens, gradually whisk the remaining water/broth into the soup.Allow soup to cook for about 5 minutes on med. heat. Now add fresh kale and cook for about 5 more minutes. With soup almost done, we’re ready to add garlic, black pepper and salmon. After adding salmon, allow soup to simmer for 2-3 more minutes.
Due to the high salt content in tomato sauce and smoked salmon, be sure to taste before adding salt. Garnish with fresh basil and toasted bread cubes, and serve!