Flu-fighting kale and mint soup

Last week my entire family got hit with a nasty flu. Apparently, this particularly contagious virus has been making the rounds in San Francisco, crippling entire offices and schools. I didn’t have much in the refrigerator, as we just got back from a short trip to Hawaii (more on that soon), yet I managed to pull together a surprisingly delicious little soup that was packed with nutrients to help us get better. They only fresh components were a bag of kale and some mint from Mediterranean takeout that held up surprisingly well. Pantry staples made up the rest. The plan was to pawn it off on Lulu, but we all ended up eating it because it tasted so good. If you’re in search of a super simple, healing soup right about now, this one’s for you.

SERVES 2

INGREDIENTS
2 tablespoons olive oil
1 yellow onion, chopped
Kosher salt
1 clove garlic, minced
4 cups chicken stock
4 cups baby kale
6 fresh mint leaves
1 lemon, zested and juiced
Freshly ground black pepper
¼ cup greek yogurt

INSTRUCTIONS

In a sauce or stock pot, warm 1 tablespoon of the olive oil until hot. Add the onion and a pinch of salt and cook until the onion is translucent, 5 to 7 minutes. Add the garlic and cook until it’s just fragrant, about 1 minute.

Pour the chicken stock into the pot and bring to a boil. Reduce to a simmer, add the kale and cook until it’s wilted, 2 to 3 minutes. Turn off the heat and add the mint leaves, lemon zest and 1 tablespoon of the lemon juice.

Using an immersion blender or regular blender, puree the soup until smooth. Add salt and pepper, to taste.

Pour into individual bowls, top with a dollop of yogurt and serve.