When I was enjoying my kale, mushroom, and black olive calzones last week, I kept remembering eating kale soup in my childhood. It's funny how the brain and palette work together like that sometimes. And yes, I ate kale soup as a child... kale didn't actually manifest from nowhere just a couple of years ago; some cruel parents have been foisting it on their kids for all of history. And by "cruel" and "foisting," I honestly mean, I actually sincerely loved kale soup as a kid. I didn't know I was supposed to hate it! I have always loved kale!

So strange.

Anyway, I decided to treat myself to kale soup for dinners this week, but bump it up a bit with miso because I am still in a victory lap over how lovely these recent miso-butter salmons were.

Planning!

No planning necessary... it's just kale, broth, and miso!

Here's the nutritional breakdown from Fitbit...

Groceries I had on hand...

• miso
• water

Groceries I had to buy...

• kale (.8lb @ $1.99/lb = $1.59)
• vegetable stock ($2.69)

Total monies spent for the entire recipe: $4.28

Total monies spent for each of these 6 dinners....

$.71 per snack...

Cooking!

Easy peasy! I washed the kale and tore it directly into the soup pot, then covered it with 4 cups of vegetable stock and 4 cups of water... spoiler alert, you're cooking kale in the water, so it also becomes vegetable stock. After cooking down the kale for about 20 minutes, I turned off the heat, stirred in 4tbsp of miso, and then blended it all up! I'm not exagerating... that's truly all it takes for this!

It smelled amazing! I can't wait for my memory food dinners this week!