Ingredients

4 Servings

Produce

  • Carrots 2

  • Yellow Corn on the Cob 1

  • Garlic Cloves 7

  • Kale Leaves 5

  • Yellow Onion 1/2

Spices

  • Kosher Salt 1 pinch

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Preparation

  1. Prepare Vegetables

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 5 , destemed, chopped Kale Leaves
    • 2 , sliced diagonally Carrots
    • 1/2 , diced Yellow Onion
    • 7 , chopped Garlic Cloves
    • 1 , shucked, kernels removed Yellow Corn on the Cob

  2. Build The Soup

    In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 4 cups Vegetable Stock
    • 1 pinch Kosher Salt

  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups , dry Egg Noodles

  4. Serve

    Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

Suggested Meals

Creamy Vegan

Cauliflower Stuffing

Nutty Strawberry

Smoothie

Gone Bananas

Smoothie

Morning Mylkshake

Smoothie

Steak Romaine

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 350 kcal  
Low Fat 11 g 14%
Total Saturated Fat 2 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 25 mg 9%
Low Sodium 440 mg 20%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 7 g 25%
Sugars Total 12 g  
Protein 16 g 32%
Excellent Source: Vitamin C 136 mg 150%
Calcium Ca 200 mg 15%
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By Innit Culinary Team